Blueberry ricotta cheesecake, germany style

I always loved this kuchen we used to buy it at a popular bakery in Santiago call Frutillar. I think they still sell it. On the south of Chile, we had a huge germany inmigration at the beginning of 1900. Many traditional pastries popular in Chile today come from the old Europe.

Blueberry ricotta cheesecake, germany style

12 people

Ingredients:

for the dough,

• 2 cup all purpose flour
• 1 teaspoon baking powder
• generous pinch of salt
• 125 grams of unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Preparation:

1. In a bowl mix the flour, baking powder and salt.
2. In another bowl  mix working with a fork or the mixer the butter and sugar until creamy and pale, about 3 minutes with mixer on medium-high speed. Add the vanilla and incorporate.
3. Add the egg and beat until fully incorporated. At low speed add the flour mixture and work until dough is smooth.
4. Grease the mold to be used, I use the classic detachable ring. Spread the dough across the bottom and 1/3 of the sides. 
5. Refrigerate for 30 minutes or more while preparing the filling.

for filling,

• 1 can condensed milk
• 4 eggs
• 425 grams of ricotta
• 1 teaspoon vanilla
• 1/3 cup flour all purpose
• 250 grams of blueberries

Preparation:

1. Preheat oven to 200C or 400F.
2. In a blender, blend together the condensed milk, ricotta, eggs, vanilla and flour. 
3. Blend for 2 minutes to mix everything well.
4. Wash and dry the blueberries and place in a bowl with 1 teaspoon flour, move them to coat completely.
5. Place the blueberries over the dough in a single layer, pour the mixture and bake.
6. Bake for 1 hour and 15 minutes or until golden and set.
7. Let cool completely before unmolding and serving.
8. Keep refrigerated.