Cream Cheese Gateau with Berries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
1
- For the base
- 2 cups Chocolate biscuit
- ⅞ cup butter
- For the topping
- 3 ½ cups Ricotta cheese
- 1 cup Shredded coconut
- 2 Tbsps Corn starch
- ½ cup sugar
- 2 Tbsps Vanilla sugar
- ⅜ cup cream
- 4 eggs
- 1 unwaxed lemon (juiced, zest grated)
- 3.333 cups Blueberries (150 g set aside to garnish)
Preparation steps
1.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and line the baking tin with greaseproof paper.
2.
To make the base, crush the biscuits in a blender. Melt the butter and stir in the biscuit crumbs. Transfer the mixture to the cake tin, press down evenly and create an edge. Chill in the fridge.
3.
Mix together the ricotta, grated coconut, cornflour, sugar, vanilla sugar, cream, eggs, lemon juice and zest. Transfer to the cake tin and spread evenly. Add the blueberries and bake for 60-75 minutes. If the cake turns brown too quickly, cover with aluminium foil. Remove from the oven and leave to cool.
4.
Remove the cake from the tin and place on a cake stand. Serve garnished with the remaining blueberries.
