Cheesecake is a great dessert to enjoy cold, in this version with marscarpone and ricotta cheese, blueberries and green tea.
- 180 gr of digestive cookies
- 80 gr of butter
- 250 gr of mascarpone cheese
- 250 gr of ricotta cheese
- 2 whole eggs
- 120 gr of caster sugar
- Organic Green Tea Kabusecha Orihime
- Fresh blueberries
- Orange or lemon peel
How to prepare Cheesecake
Soak the blueberries (for 2 hours) in the infusion of Kabusecha Green tea previously cooled.
Chop up the cookies. Melt the butter and pour it into the bowl of cookies, stir. This mixture will be used to make the shell.
Line a rectangular mold with baking paper, spread the cookie mixture on the bottom and sides and compact well.
Whip the eggs with the sugar, add the mascarpone and ricotta and continue to whip until you get a smooth and creamy mixture.
Drain the blueberries and mix them into the mixture.
Pour the mixture over the cookie base and bake in a preheated oven for 35-40 minutes.
When the cake is cooked, take it out of the oven and decorate it with fresh blueberries and the orange or lemon zests, let it cool and store in the fridge for at least 3 hours before serving the cake.