Back in December, I prepared these two deserts for the Christmas dinner and I can honestly tell you, I am still fantasizing about them those evenings when you are craving something sweet, you open the cupboard or the fridge and there is only jam to console you.
So, here are the recipes and good luck with the calories:
Lemon Cheesecake with Blueberries & Raspberries + Chocolate Salami
80 gr. hazelnuts
150 gr. rich tea biscuits (digestives)
140 gr. melted butter
650 gr.full fat soft cheese (Philadelphia)
250 gr. ricotta cheese
3 large eggs
225 gr. caster sugar
grated rind of 3 lemons
50 gr. blueberries
50 gr. raspberries
To make the base, put the hazelnuts in a food processor and whizz until finely ground (you can alternatively buy ground hazelnuts ready to mix). Add the biscuits and whizz again until the biscuits are crushed. Brush the base and sides of a 23cm. springform cake tin with a little of the melted butter, then sprinkle the sides with some of the biscuit mixture. Mix the remaining butter with the remaining biscuit mixture and press into the base of the tin. Chill until firm. To make the filling, put the cheeses, eggs, sugar and lemon rind in the clean processor bowl and mix. Sprinkle the fruit over the biscuit base, then carefully pour the cheese mixture on top. Bake at 180 degrees for 15 minutes, then lower the heat to 140 degrees and bake for about 40 minutes or until set around the edges but a little wobbly in the centre. Serve cold with blueberry and raspberry sauce (see below).
Blueberry & raspberry sauce
200 gr. blueberries
45 gr. sugar
juice of 1 lemon
3 tbsp water
100 gr. raspberries
1 tbsp. arrowroot (optional)
Put the blueberries, sugar, lemon juice and water in a pan and heat gently until the fruit starts to break down. Add the raspberries. Meanwhile, blend the arrowroot with enough cold water to make a paste. Add this to the sauce and heat until thickened, stirring all the time.
The Chocolate Salami recipe can be found here , in Nigellissima.
