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Blueberry Italian Cheesecake

This recipe comes from the top recipe site run by Hope Pryor (see Biography page). You will find several of the recipes featured on Hub-UK but these are only a small sample of the first class selection of recipes you will find on this first class site run by someone who truly loves cooking. To visit click here.


1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
5 large eggs
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 (15-ounce) containers whole milk ricotta cheese
2 cups fresh blueberries

  • In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of a 9-inch springform or false-bottom cake pan.
  • In a large mixing bowl, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, mace and nutmeg, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place pan on a baking sheet.
  • Bake in a preheated 350ºF (175ºC) oven about 1 hour and 15 minutes or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill several hours or overnight.
  • When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired.

Serves 8 - 10