Cheesecake and Sparkling wine

July 6, 2015

Retractus_Photography_small_0205.96Retractus_Photography_small_022Retractus_Photography_small_007Retractus_Photography_small_012Retractus_Photography_small_014Susana Machado  |  Ericeira, Portugal  |
Styling from Suvelle Cuisine

” He made me his cheesecake, the one that is by far my all time favorite cake, asked me to arrange a picnic basket and we headed to the beach on my birthday. And between a slice of that piece of heaven and a glass of sparkling and fresh wine he just kept shooting this amazing and unforgettable afternoon. ” – Susana


750 gr Ricotta
500 gr Mascarpone
1 1/2 cups sugar
6 eggs and 1 egg yolk
Zest of 2 lemons
1/4 cup of cream
2 tspoon vanilla extract
1/2 package of sweet crakers
1/2 cup melted butter
Berries coulis
1 cup blueberries
1 cup frozen raspberries
1 cup mirtillos
3 tblspoon sugar
Blueberry sparkling wine
1 bottle of fresh white sparkling wine
1/3 cup of mirtillos
1/3 cup sugar
1/3 cup water


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 2 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.

Blueberry sparkling wine
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.

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