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:
- In a bowl mix the flour, baking powder and salt.
- 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.
- Add the egg and beat until fully incorporated. At low speed add the flour mixture and work until dough is smooth.
- Grease the mold to be used, I use the classic detachable ring. Spread the dough across the bottom and 1/3 of the sides.
- 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:
- Preheat oven to 200C or 400F.
- In a blender, blend together the condensed milk, ricotta, eggs, vanilla and flour.
- Blend for 2 minutes to mix everything well.
- Wash and dry the blueberries and place in a bowl with 1 teaspoon flour, move them to coat completely.
- Place the blueberries over the dough in a single layer, pour the mixture and bake.
- Bake for 1 hour and 15 minutes or until golden and set.
- Let cool completely before unmolding and serving.
- Keep refrigerated.
