
Dolan Acharya
| 1 minute to read
Blueberry cheesecake
Protein
15gmFat
10gmCarbs
2gmIngredients
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
Direction
Step-1
1. Butter the side of spring foam and dust with crumbs.
Step-2
2. Blend the Ricotta to a smooth paste in a blender.
Step-3
3. With a beater beat the ricotta paste with egg yolk , half the sugar, flour well and add orange zest.
Step-4
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
5. Whisk the whip cream to a soft peak consistency.
Step-6
6. Add one third of the Merangue in step 4 to the whip cream and mix well. Then add this mixture to the Ricotta mixture of step 3.
Step-7
7. Fold in the balance egg white in 2 stages. Dust the blueberries with a little flour and gently add to the batter.
Step-8
8. Pour the batter in the prepared tin, sprinkle with the balanced blueberries.
Step-9
9. Bake this for 10 min at 190 then lower the temp to 175 and bake for further 50 min.
Step-10
10. Let it cool on a wire rack for 10 min.Run a knife along the inside to release the cheese cake. This cheesecake can be served warm or cold too.