Blueberry Ricotta Cheesecake
 
Prep time
Cook time
Total time
 
A sweet and tangy cheesecake, a blueberry and ricotta dream!
Author:
Recipe type: Dessert, Baking, Cake, Cheesecake
Cuisine: Dairy-free, egg-free, gluten-free, vegetarian and vegan depending on ingredient choice.
Serves: 8 - 12
Ingredients
  • 1 tub Tofutti Better Than Ricotta (or 250g ricotta)
  • 6 tbsp almond meal
  • 4 flax eggs (see notes) OR 4 eggs
  • ¼ cup rapadura sugar or agave syrup
  • 375g + 125g fresh blueberries
  • 1 tsp vanilla
  • 1 tsp lemon juice + rind
Instructions
  1. In a blender or food processor puree ricotta and all other ingredients, reserving the 125g of blueberries.
  2. Preheat oven to 180C. Scatter remaining blueberries over baked cookie base and then pour blended mixture on top. Use a spatula to gently even out the top.
  3. Bake cheesecake for 40 minutes (or until firm with a slight wobble in the centre). After this time turn off the oven and leave the oven door ajar for 30min. Cool cheesecake completely and then refrigerate for a few hours before serving..
Notes
To Make 4 Flax Eggs: Mix ¼ tbsp flax meal with ¾ cup boiling water. Whisk and refrigerate for 5-10 minutes or until thickened.
Recipe by @OmNomAlly at https://omnomally.com/2012/01/16/blueberry-ricotta-cheesecake/