Lemon-ricotta cheesecake with blueberries

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Sweets & Desserts

Serves
10

Prep		15 min
Cook		50 min

Quick and very easy to make, this crustless cheesecake is perfect for when you have a crowd to feed. It keeps well in the fridge for several days too so any leftovers can be enjoyed long after your guests have gone.

Ricotta cheese, reduced-fat, 1000 g
Lemon zest, 1 tablespoon(s), finely grated
Lemon juice, 2½ tablespoon(s)
Castor sugar, granulated, ½ cup(s), or powdered sweetener
Eggs, raw, 5 extra large egg(s)
Plain flour, white, ¼ cup(s)
Flaked almonds, ½ cup(s), optional
Blueberries, 300 g
Icing sugar, 1 tablespoon(s), optional, to serve

Method

Preheat the oven to 180°C.
Lightly grease, then flour a 24 cm springform cake tin. Line the base with baking paper. Place the ricotta, lemon zest and juice, sugar or sweetener and eggs in a food processor. Process the mixture until very smooth, stopping to scrape the mixture down with a flexible spatula as necessary. Add the flour, then pulse just until the flour is combined.
Transfer the ricotta mixture to the prepared tin, smoothing the top so it is even. Sprinkle over the flaked almonds, if using, then bake for 50 minutes or until light golden and just set in the middle. Turn off the oven, then leave the cheesecake to cool in the oven with the door ajar.
Serve the cheesecake in wedges, with blueberries scattered over and dusted with icing sugar (if using).

Nutrition facts per serve
Makes 10 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0.5
Bread & Cereals	0
Vegetables	0
Fruit	0.5
Dairy	1
Healthy Fats & Oils	0.5
Indulgences	0.5

Calories	280
Protein	15.2 g
Total fat	14.8 g
- Saturated fat	6.9 g
Total carbohydrates	20.1 g
- Total sugars	17.5 g
Fibre	1.2 g
Sodium	215 mg

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