Preparation 15 mins
Cooking 50 mins
Food units per serve: 0.5 units protein, 2.5 units dairy, 1 unit fruit and 0.5 units fat
Quick and very easy to make, this crustless lemon ricotta cheesecake with blueberries 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.
- 1 kg fresh reduced-fat ricotta
- 1 tablespoon finely grated lemon zest 2½ tablespoons lemon juice
- ½ cup (110 g) powdered sweetener
- 5 eggs
- ¼ cup (35 g) plain flour
- ½ cup (40 g) flaked almonds (optional) 300 g blueberries
- icing sugar (optional), to serve
- 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, 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).
Tip: Use orange, or even lime, zest and juice for a totally different flavour.