Ricotta cheesecake with roasted blueberries | Recipe Cart
This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.
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Cooking tools:
- Hand mixer
- Microplane
- Citrus press
- Baking dish
- Saucepan
- Mixing bowl
- Measuring cup
- Paring knife
- Cutting board
- Spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 250g cream cheese, softened
- 225ml maple syrup
- 2 eggs
- Finely grated zest of 1 orange, plus the juice of 2 oranges
- 1 tbs each cornflour and ground cinnamon
- 1kg fresh ricotta
- 1 vanilla bean, split, seeds scraped
- 2 x 125g punnets blueberries
- 1/2 cup (75g) roasted hazelnuts, chopped
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