Loveheart Berry Cheesecakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
2
- For the cakes
- ¾ cup butter (softened)
- ¾ cup caster sugar
- lemon zest (from 2 lemons)
- 3 eggs (separated)
- 1 ¼ cups Ricotta cheese
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- 1 pinch salt
- For the filling
- 1 cup cream cheese
- 2 Tbsps powdered sugar (sifted)
- lemon juice
- To serve
- caster sugar
- Blueberries
- Rosé
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mortar, 1 Slotted spatula, 1 Immersion blender, 1 deep bowl, 1 Salad spinner, 1 Aluminum foil, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5. For the cakes, beat together the butter and sugar until pale and fluffy then beat in lemon zest, egg yolks and ricotta. Whisk the egg whites until they form soft peaks then fold them into the butter/ricotta mixture with the flour, baking powder and salt.
2.
Grease two 12 cm/5 " heart-shaped cake tins or biscuit cutters and place on a baking sheet - line the sheet with greaseproof paper if you are using biscuit cutters. Pour in the cake batter and bake in the oven for 20 - 25 minutes or until the cakes have risen and are golden brown. Remove from the oven and let cool.
3.
Beat together the cream cheese, icing sugar and lemon juice. Split each cooled cake in half horizontally and sandwich the halves together with the cream cheese filling.
4.
To serve, dust the cakes with caster sugar and garnish each with blueberries and one rose.
