Corner Café

October 23, 2013

Blueberry Ricotta Slice

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: ,

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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
https://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Line a 20cm × 30cm slice tin (or Swiss roll tin) with baking paper.

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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.

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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.

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

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

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3 Comments »

  1. Absolutely love this delicious slice. Very difficult to settle for just one slice. Thankyou for sharing.

    Comment by Sally Paynter — October 8, 2014 @ 10:01 am | Reply

  2. Thanks for sharing. I have been looking around for this recipe. Dome sells them but expensive. Now I can make my own.

    Comment by Teresa — January 8, 2015 @ 1:31 pm | Reply


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