February 26, 2018

Memories of a winter afternoon and a cheesecake recipe


It’s cold outside,  but it’s a joy. I used to hate the winter season for so long but somehow, probably through my love for photography,  I began to appreciate the moody days in winter, the pale landscape colours and the magic of a snowy day, the silence and the magical  rhythm of snow falling down. And after all, a cold winter afternoon  is the perfect reason to stay at home and bake! Well, I know, in my case there is always a good reason to bake but I hope you will agree with me that one of the best pleasures in life is staying at home in a cold winter afternoon or even better coming back home after a having taken a walk in the cold. And on top of that imagine that a cheesecake with low warm blueberry topping is waiting for you… what more could you wish for?



Just my own cheesecake recipe


  • For the crust:
  • 150 gr. Digestive biscuits crumbs
  • 60 gr. melted butter
  • a pinch of salt
  • Filling:
  • 500 gr. ricotta
  • 200 gr. cream cheese (philadelphia)
  • 160 gr. sour cream
  • 4 eggs
  • 6 tbsp. raw cane sugar
  • 2 tbsp. cornstarch (maizena)
  • 2 tbsp. lemon juice
  • lemon zest
  • Blueberry topping:
  • 300 gr. blueberries
  • 1 dl. water
  • 3 tbsp powder sugar
  • 1 tsp cornstach
  • lemon juice
  • cake pan (20 cm dm)


  1. For the crust: Stir together the butter, the biscuit crumbs and the salt. Press the mixture firmly into bottom of the pan and let it refrigerate for about 15 minutes.
  2. For the filling: Put all the ingredients in a food processor (I rather use a food processor than a mixer to avoid too much air entering into the batter) and mix until well combined. Pour the filling into the crust, place the cheesecake in the oven and bake at 140 °C for 50-60 minutes. You might leave it a little longer, if you wish. Turn off the oven, open the door slightly and let the cake rest for a while. Afterwards remove the cheesecake from the oven, and set it on a rack to cool completely. Once the cake is cool, put it in the fridge for six hours at least.
  3. Blueberry topping: Place the blueberries in a small saucepan, cover them with water and add the sugar. Heat over medium-high heat until the mixture comes to a low boil and blueberries just start to break apart. Add the cornstarch to the saucepan and bring the mixture to boil. Turn the heat down, add the lemon juice (one tablespoon at a time until you get the acidity you prefer) and simmer on low heat for 2 minutes, or until the sauce reaches the right consistency.




Leave a Reply

Your email address will not be published. Required fields are marked *

follow @enesima