Recipe: ricotta cheesecake

This delicious ricotta cheesecake is easy to make and also contains a lot fewer calories than a normal cheesecake. You can also make the cheesecake without the blueberry topping, but personally I find the combination of the airy ricotta with lemon zest and the blueberries really irresistible.

Because this dessert is not extremely sweet and the lemon zest adds a bit of acidity, it is perfect to serve after a heavy meal. But actually this cheesecake is always possible!

You get the best result by making it one day in advance. Then the cheesecake has enough time to cool and become firm. You can also make the berry topping a day in advance. That makes a difference on the day itself when you serve this cheesecake to your guests.

You get about 6 points from this cake (but of course this also depends on how big you want the points to be 😉 ). Enjoy your dinner!

Ingredients for the ricotta cheesecake

Dessert for 6 people

Ingredients

• 3 eggs (medium size)
• 80 grams of sugar
• 1 packet of vanilla-flavored sugar
• 500 grams ricotta
• zest of 1 (organic) lemon

For the topping:

• 250 grams blueberries (can be frozen)
• 1 tbsp sugar
• juice of lemon
• water
• 2 tsp cornflour

Other supplies

• Cake tin with a diameter of 20 cm

Preparing the cheesecake

1. Preheat the oven to 175°C (fan).
2. Mix the ingredients in a food processor with a beater or with a hand mixer: mix the sugar, vanilla sugar and eggs together.
3. Add the ricotta and lemon zest and mix on medium speed for 10 minutes (long mixing makes the cheesecake nice and airy).
4. Pour the mixture into a greased cake tin and bake for about 45 minutes (the top will turn golden brown).
5. Let the cheesecake cool completely. Refrigerate the cheesecake for at least 4 hours and preferably overnight.

Preparation of the topping

1. Add the blueberries, sugar and 1 to 2 tablespoons of water to a saucepan. Bring this to the boil while stirring and let it simmer gently for ± 10 minutes.
2. Mix the cornstarch with a tablespoon of water and pour this over the berries.
3. Bring to the boil briefly and then turn off the heat. Let cool completely.
4. Before serving, cover the ricotta cheesecake with the blueberries.