Recipes
non-veg
Blueberry cheesecake
By Dolan Acharya
⏳ Prep Time: 60 minute
11 Nov 2019
Nutritional Overview
Calories
158 kcal
Protein
15 gm
Carbs
2 gm
Fats
10 gm
Ingredients
1. Ricotta cheese 225 gm (For 1 kg cake)
2. Caster Sugar or Stevia 60 gm
3. Whip cream 30 ml
4. Flour 20 gm
5. Eggs 2
6. Orange zest 1 tbsp
7. Blueberries 20 gm
8. Cream of tartar 1 pinch
Method
Step 1
Butter the side of spring foam and dust with crumbs.
Step 2
Blend the Ricotta to a smooth paste in a blender.
Step 3
With a beater beat the ricotta paste with egg yolk , half the sugar, flour well and add orange zest.
Step 4
Whisk egg whites till foamy, add a pinch of salt(tartar) and whisk till soft peaks formed. Add the rest of the sugar in stages and beat till firm peaks. (Merangue)
Step 5
Whisk the whip cream to a soft peak consistency.
Step 6
Add one third of the Merangue in step to the whip cream and mix well. Then add this mixture to the Ricotta mixture of step .
Step 7
Fold in the balance egg white in stages. Dust the blueberries with a little flour and gently add to the batter.
Step 8
Pour the batter in the prepared tin, sprinkle with the balanced blueberries.
Step 9
Bake this for min at then lower the temp to and bake for further min.
Step 10
Let it cool on a wire rack for min.Run a knife along the inside to release the cheese cake. This cheesecake can be served warm or cold too.
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