Lemon-ricotta cheesecake with blueberries

Ingredients

• Ricotta cheese

  Whole milk

  1000g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 ½ tbsp or 38g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Egg

  Whole, fresh eggs

  300g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Blueberries

  Raw

  300g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Preheat the oven to 180°C.
3. Lightly grease, then flour a 24 cm springform cake tin. Line the base with baking paper. Place the ricotta, lemon zest and juice, sugar or sweetener and eggs in a food processor. Process the mixture until very smooth, stopping to scrape the mixture down with a flexible spatula as necessary. Add the flour, then pulse just until the flour is combined.
4. Transfer the ricotta mixture to the prepared tin, smoothing the top so it is even. Sprinkle over the flaked almonds, if using, then bake for 50 minutes or until light golden and just set in the middle. Turn off the oven, then leave the cheesecake to cool in the oven with the door ajar.
5. Serve the cheesecake in wedges, with blueberries scattered over and dusted with icing sugar (if using).

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