Thursday, August 18, 2011

Blueberry Ricotta Cheese Pie

(Homemade) - Blueberry Ricotta Cheese Pie

My curiosity about Blueberry ricotta cheese pie has gotten the best of me :) I prepared all the ingredients the week before, I was more than ready for the pie. So when the weekend had finally come, there was nothing more exhilarating than making it in my own kitchen.

Well, it's not just about how easy to make this pie. I've made cookies pie crust before and it was also no need bake pie. But what intrigued me more was the ricotta cheese. Wondering how it would taste putting ricotta cheese in cream cheese and heavy cream mixture.

The ricotta cheese gives the pie a very delicate and tasty texture. Not too sweet, not too salty and creamy. Beyond that, words fail me on describing the Blueberry ricotta cheese pie itself. If you want to know more, just scroll down and check out the recipe below. 

Blueberry Ricotta Cheese Pie


Pie crust :
- 75 gr plain crackers, crushed finely
- 75 gr ground almond
- 75 gr unsalted butter, melted

Cheese cake :
- 200 gr cream cheese, room temperature
- 500 gr ricotta cheese
- 120 gr caster sugar
- 2 tsp lemon zest, cut into thin slivers
- 1tsp lemon juice
- 5 sheets of gelatin
- 250 gr heavy cream
- 50 gr blueberry jam

How to :

1. Pie crust, in a small mixing bowl, combine plain cracker crumbs and butter, mix well. 
2. Line the pie plate with aluminum foil. Press firmly the mixture over bottom and up sides of 22 cm (9 inch) pie plate. Keep it in fridge.
3. Soaked gelatin leaves in cold water until pliable, squeezed dry. Put the gelatin in a bowl over simmering water, stir until gelatin has dissolved.
4. In a separate bowl beat heavy cream on med-hi speed until soft peaks form. Set aside.
5. Cheese cake, in a mixing bowl beat the cream cheese and ricotta cheese until mixed well and smooth. Add caster sugar, lemon zest and lemon juice. Keep mixing. Add gelatin, stir well.
6. Add heavy cream into the cheese mixture. Beat for a minute.
7. Spread the cheese cake on the cooled crust.
8. Drop by a small spoonfuls of blueberry jam over surface of cheese cake. Using a knife or toothpick, swirl jam gently through the surface to create marble effect.
9. Refrigerated.

Bahasa Indonesia
Bahan alas :
- 75 gr plain crackers, haluskan (misal Jacobs)
- 75 gr almond bubuk
- 75 gr mentega tawar, lelehkan

Bahan cheese cake :
- 200 gr cream cheese, biarkan suhu ruang
- 500 gr ricotta cheese
- 120 gr gula tepung
- 2 sdt kulit jeruk lemon
- 1 sdt air jeruk lemon
- 5 lembar gelatin, rendam, peras, tim
- 250 gr krim kental, kocok mengembang
- 50 gr selai blueberry

Cara :

1. Alas, aduk rata crackers, almond bubuk dan mentega tawar sampai bergumpal.
2. Cetak di loyang pie diameter 22 cm tinggi 3 cm yang dilapisi aluminium foil hingga ke sampingnya. Padatkan dan  dinginkan dalam lemari es.
3. Cheese cake, kocok cream cheese dan ricotta asal rata. Tambahkan gula tepung, kulit jeruk lemon dan air jeruk lemon. Kocok rata. Masukkan gelatin. Kocok rata.
4. Tambahkan krim kental sedikit2-sedikit sambil diaduk perlahan. Tuang ke alas.
5. Sendokkan selai blueberry di beberapa tempat dan bentuk marmer dengan garpu. 




  1. mbak mo nanya..berarti ini ga' usah di panggang ya ? langsung masukin kulkas ?

  2. Iya Nely... Ga perlu dipanggang, langsung masuk kulkas ajah :D

  3. Looks gorgeous! I found your blog from Pepy's blog. Love your food photography so much and hope I can try some of your recipes (^.^)

  4. wah asik neh...belon pernah nyoba bikin cake pake ricotta heheheh

  5. What a fabulous pie! It is so pretty and tempting.



  6. What a gorgeous pie! I was looking around for information on the next DMBLGIT and since you hosted the one in july I came upon your lovely blog. Looks fabulous!


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