Blueberry Ricotta Slice

This was a recipe I concorted after accidentally buying a tub of light cream cheese instead of full cream cheese. It turned out so well that I am keeping the recipe and sharing it here.

Makes 24 squares

[Ingredients]
Base & Topping:
150g self-raising flour
75g plain flour
55g almond meal
150g butter, cold and roughly chopped
75g caster sugar

Filling:
250g-tub ricotta cheese
150g light cream cheese
110g caster sugar
3 eggs
1 teaspoon lemon essence, or zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon cornflour
125g (1 cup) frozen blueberries
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[Preparation]
1. Preheat oven to 180°C. Line a 20cm × 30cm slice tin (or Swiss roll tin) with baking paper.

2. For the base and topping, place self-raising flour, plain flour and almond meal in a mixing bowl. Rub chopped butter into the flour mixture until it resembles fine breadcrumb. Add sugar and mix well. Alternatively, pulse the flour mixture, butter and sugar together in a food processor until crumbly. Spread half of the crumb mixture into the prepared tin, and press down evenly with your hand, or bottom of a glass, to compact. Reserve the other half crumb mixture as crumble topping.

3. For the filling, whisk together ricotta cheese, cream cheese and sugar in a mixing bowl; I just used a ballon whisk and beat manually. Whisk in eggs, one at a time until thoroughly combined. Add lemon essence, or zest, lemon juice and cornflour; mix well. The mixture will be quite thin and runny. Pour over the base. Scatter blueberries evenly over the filling. Finally sprinkle the remaining crumb mixture evenly over the top.

4. Bake for about 45 minutes, or until set. Leave to cool completely in the tin before turning out. Cut into squares to serve.

Taste: Delicious, soft ricotta and blueberry slices
Consume: Best within 2-3 days
Storage: Keep in airtight container in the refrigerator
Recipe Reference(s): –