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Blueberry pie

Ricotta mascarpone cake with blueberry jam

Desserts

An Italian-style cheesecake: a base of butter cookies, a light ricotta and mascarpone cream with whipped egg whites, baked for 30 minutes, and then topped…

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Recipe from Absinthe, Giulyfree, The Doc, adapted by Recette de cuisine · · updated on

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This blueberry pie is a light and delicious take on the traditional fruit pie. It’s perfect for a summer dessert or a sophisticated appetizer.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting15 min
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$8.73 $1.09 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people
  • $0.92
  • $1.20
  • $0.06
  • $1.43
  • $3.78
  • $0.02
  • $0.22
  • $1.10

Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Finely crush the biscuits and mix them with the melted butter in a double boiler. ≈ 4 min
  2. Line a baking pan with parchment paper and press the mixture firmly into it. ≈ 3 min
  3. Whisk the yolks with the sugar, then add the ricotta, mascarpone, vanilla extract, flour, and zest. Finally, gently fold in the stiffly beaten egg whites. ≈ 4 min
  4. Pour the cream over the base and bake for approximately 30 minutes at 170-180 °C.
  5. Let it cool completely before refrigerating.
  6. Before serving, generously cover the entire surface with blueberry jam. ≈ 2 min

The bill

Ricotta mascarpone cake with blueberry jam

  • 100 g of butter$0.92
  • 3 eggs$1.20
  • 70 to 80 grams of sugar$0.06
  • 250 g of ricotta$1.43
  • 250 g of mascarpone$3.78
  • 1 tablespoon of flour$0.02
  • A little bit of lemon zest$0.22
  • Blueberry jam, in abundance$1.10

Total$8.73

that's $1.09 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 125 g of dry biscuits (such as Saiwa)
  • 100 g of butter
  • 3 eggs
  • 70 to 80 grams of sugar
  • 250 g of ricotta
  • 250 g of mascarpone
  • 1 vanilla packet
  • 1 tablespoon of flour
  • A little bit of lemon zest
  • Blueberry jam, in abundance

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