Blueberry Cheesecake17-07-2024

Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture

Nutrition Facts: Per serving

Fats

17 g

Protein

11g

Calories

265

Carbohydrates

15g

Recipe information :

Normal

Ingredients :

30 gram Butter

2 spoon Syrup

75 gram Oat flour

40 gram Almond

2 Banana

250 gram Cream cheese

150 gram Yogurt

3 Eggs

140 gram Blueberry

2 spoons vanila

Method :

1.Preheat the oven to 180°C/160°C fan/gas 4 and lightly grease a 20cm non-stick round cake tin. Melt the butter and syrup in a skillet, then stir in the oatcakes and almonds until well combined and coated.

2.Press firmly on the bottom of the pan to form a firm layer, then bake for 10 minutes. We take it out of the oven and turn it up to 240°C/220°C fan/gas 9.

3.To prepare the filling, mash the bananas in a large bowl. Add the ricotta, yoghurt, eggs, syrup, vanilla and almonds and mix with a wooden spoon until all ingredients are well combined.

4.Pour the mixture over the base and scatter over the berries and bake for 10 minutes, then reduce the oven to 110°C/90°C fan/gas 1/4 and bake for a further 30-35 minutes

5.There should be a little wiggle in the middle when you gently shake the pan. Turn off the oven and leave the cheesecake inside until it cools and solidifies. Cool before serving.I