For a cheesecake that is lighter in texture than traditional cheesecake made with cream cheese, and just as easy to make, try this recipe! We’ve swapped Ricotta for cream cheese, which has 1/3 the fat, and double the protein per 100g.
*Allow for 2 hours’ chill time after baking.
| 300g | Traditional Ricotta |
| 250g | Mascarpone |
| 260g | digestive biscuits |
| 80g | butter |
| 2/3 cup | caster sugar |
| 1 tspn | vanilla essence |
| 3 | eggs |
| 250g | blueberries |
| 1 | Line a 22cm springform tin. Preheat the oven to 160C. |
| 2 | Process the biscuits until the mixture resembles fine breadcrumbs. Add butter and process until combined. Place mixture into the tin and press down with the back of a spoon. Refrigerate while you make the filling. |
| 3 | To make the filling, use an electric mixer to beat the Ricotta, Mascarpone and sugar until smooth. Add vanilla essence. Now add eggs, one at a time, beating until combined. Pour the mixture into the tin and add the blueberries, pressing some into the mixture for an even distribution. |
| 4 | Bake for one hour or until set. Cool in the oven with the door ajar. |
| 5 | Cover and refrigerate for 2 hours or until cold. |
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