Dolan Acharya

2 years ago | 1 minute to read

Blueberry cheesecake

01:00

Non-veg

158kcal

Protein

15gm

Fat

10gm

Carbs

2gm

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

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.

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