CHEESECAKE WITH BERRIES COULIS AND SPARKLING BLUEBERRY WINE

Ingredients: FOR THE CHEESECAKE

750 g Ricotta 500 g Mascarpone 1 1/2 cups sugar 6 eggs 1 egg yolk 2 zest of lemons 1/4 cup cream 2 tsp vanilla extract 1/2 package sweet crakers 1/2 cup melted butter

BERRIES COULIS

1 cup blueberries 1 cup frozen raspberries 1 cup mirtillos (myrtle berries) 3 tbsp sugar

FOR THE BLUEBERRY SPARKLING WINE

1 bottle fresh white sparkling wine 1/3 cup mirtillos (myrtle berries) 1/3 cup sugar 1/3 cup water

Procedure:

1. Preheat oven to 170ºc 2. Spread the bottom of a tart pan with some butter and line with parchment paper. Crush the crackers and add the butter to obtain a consistent crumble. Coat the bottom of the pan and bake for about 10 minutes.

3. In a processor mix the ricotta, mascarpone and sugar and beat until a smooth cream. With the machine running add the eggs and then the lemon zest, vanilla and cream and let it mix well.

4. Pour the batter into the pan and bake for about two hours. Switch off the oven and let the cheesecake stand for 30 minutes within until it flattens down. Allow to cool completely before unmolding.

5. For the coulis, put all the ingredients in a saucepan and bring to heat until boiling. Reduce to medium / low heat and let reduce for about 30-40 minutes. Allow to cool and serve on top of the cheesecake.

6. In a pan put the blueberries, water and sugar and bring to a boil. Leave over medium/ low heat to reduce for 10 minutes. At the end drain the liquid to a bowl and let it cool.

7. Place 2/3 of the syrup in a bottle and add the wine. Serve with more blueberries and lemon thyme sprigs.