Anyone needing some color in their day? Today I am in need of some, since the weather in Holland is very dreary.
I just can’t stand to stay one whole day inside, it’s against my nature, so I will have to find a way to cover myself up (since I haven’t bought a raincoat in two and a half years I have been living in the Netherlands) and go. There’s a organic farmer’s market in town today, or I might just go to the gym, or go somewhere random to take pictures.
But first, I want to share with you this colorful little cheesecake I made a few days back. It’s the picture of summer, isn’t it? It was so much fun to make and even more fun to photograph.
I was inspired by Linda Lomelino‘s cakes, I love them and think she is such an amazing photographer. I love how she uses flowers to complement her amazing cakes.
That day I went into town looking for the right flowers to decorate the cheesecake, but I couldn’t really find anything that wasn’t tulips or other bigger flowers. I was a little discouraged, but on my way back it hit me that the trees are blossoming. So I stopped in a playground close to where I live where there were some really pretty bushes and flowers and feeling like a thief I took a few branches and flowers. (Again Juliette? Really!? I fear it’s becoming an habit now.. ;)
If you want to replicate this cheesecake, make sure to buy organic strawberries and blueberries. I swear, the difference is huge. I know it makes it a little more expensive, but my god the taste is so good! Here you go with the recipe, let me know if you like it or if you made it!
Blueberry & Strawberry Frozen Cheesecake
150 g biscuits (e.g. Digestives)
50 g butter, molten
200 g organic frozen strawberries (let them melt a little, I broke my blender because I didn’t)
200 g organic frozen blueberries
100 g sugar
juice of one lemon
250 g ricotta
300 g cream cheese
300 ml heavy cream
To decorate: Fresh strawberries and blueberries, flowers, branches stolen from playgrounds..
Cover a 20 cm springform with cling film (/plastic wrap paper) so that the cheesecake won’t stick to the borders.
In a blender mix the biscuits and the butter. Pour them in the springform over the cling film and press with a spoon. Put in the freezer while you make the cheese layers.
Now you need two bowls. Blend the frozen strawberries and pour them in one of the bowls and add half of the lemon juice and half of the sugar. Clean the blender and blend the blueberries and pour them in the second bowl and add the other half of the lemon juice and of the sugar.
In a third large bowl combine cream cheese, ricotta and heavy cream. When combined well divide the mixture between the strawberry and the blueberry bowls.
Mix until incorporated.
Take the crust out of the freezer and pour the blueberry mixture on it. Put back in the freezer until it has hardened a little (about 2 hours).
Pour the strawberry layer in the springform and put back in the freezer overnight (or for about 5-6 hours).
Take out of the freezer 30 minutes before serving. Decorate with lots and lots of fresh fruit!