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.
|2/3 cup||caster sugar|
|1 tspn||vanilla essence|
|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.|