Quesada (Cantabrian Cheesecake) with Wild Blueberry Jam

Recipe by Sofia Cadahia (@sipandscone) for Wyman's 

Ingredients:

 For the Wild Blueberry Jam:

• 1.5 cups frozen Wyman's Wild Blueberries 
• 1/2 cup white sugar
• 1/2 tbsp fresh lemon juice
• pinch of salt
• 1 tbsp arrowroot or corn starch

For the Quesada:

• 3 eggs
• 1/2 cup white sugar 
• 1/2 cup plain low-fat yogurt 
• 1/2 cup heavy whipping cream
• 1 cup whole milk  
• 1/2 cup full fat ricotta cheese 
• 1 tsp cinnamon 
• Zest of 1 lemon 
• Pinch of salt 
• 3/4 cup all-purpose flour 

Directions:

For the Quesada:

1. Preheat oven to 350 degrees F. Butter a glass baking dish and place a large sheet of parchment paper on top. Butter the parchment paper. Set aside.
2. In a large bowl whisk the eggs until frothy.
3. To the same bowl add in the sugar, yogurt, cream, milk, and ricotta cheese whisking until smooth. 
4. Next add the cinnamon, zest of 1 lemon, and pinch of salt.
5. Add in all of the flour and whisk until combined! the batter should be very loose.
6. Pour the batter into the prepared pan.
7. Bake at 350 for 50 min or until a toothpick inserted into the center comes out clean.
8. In the meantime, make the blueberry jam (instructions below)
9. Cool in the fridge for 1-2 hours before topping with blueberry jam or a dash of cinnamon!

For the Wild Blueberry Jam:

1. Heat a saucepan on medium heat and add the frozen blueberries. Once they start to thaw and cook down (1-2 min), add in the sugar, lemon juice, and a pinch of salt. Stir together with a wooden spoon.
2. Bring to a soft boil and stir in the arrowroot starch until combined. Let cook for 10 min on low heat, stirring occasionally. 
3. Allow to cool, then place the jam in a sealed glass container and store in the fridge.