Blueberry And Ricotta Cheesecake Recipe

Name: Blueberry And Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking oil spray; 5 ounces chocolate cookies mini; 14 ounces ricotta cheese; 5 ounces light cream cheese; 1/4 cup sugar; 3 large eggs + 3 large egg whites; 1/3 cup low-fat vanilla yogurt; 1/3 cup flour; 2 ounces blueberries; 1/2 cup blueberry jam reduced-sugar, warmed

Servings: persons

cooking oil spray
5 ounces chocolate cookies mini
14 ounces ricotta cheese
5 ounces light cream cheese
1/4 cup sugar
3 large eggs + 3 large egg whites
1/3 cup low-fat vanilla yogurt
1/3 cup flour
2 ounces blueberries
1/2 cup blueberry jam reduced-sugar, warmed

1
Preheat oven to 325u00b0F. Spray an 8-inch diameter springform pan with cooking oil and line with parchment paper. Place cookies in a single layer in base of pan, breaking to fit, as needed.
2
For the filling, use an electric mixer to beat together ricotta, cream cheese and sugar in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in egg whites. Stir in yogurt, then flour. Pour filling into pan, over base. Bake for 1 1/4 hours, or until set. Turn off oven. Cool cake completely in oven with door ajar.
3
To finish, arrange blueberries on top of cake and drizzle with jam. Chill for 15 mins, then serve.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking oil spray, 5 ounces chocolate cookies mini, 14 ounces ricotta cheese, 5 ounces light cream cheese, and more.

Yes, Blueberry And Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry And Ricotta Cheesecake

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