Blueberry Ricotta and Mascarpone Cheesecake


8 serves
1 hour 30 minutes


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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