8 people


1.5 hours plus 2 hours cooling


For a cheesecake that is lighter in texture than traditional cheesecake made with cream cheese, and just as easy to make, try this recipe! We’ve swapped Ricotta for cream cheese, which has 1/3 the fat, and double the protein per 100g.

You can watch the video here.


Dessert, Dessert, Entertaining, Festive, Medium

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  1. Line a 22cm springform tin. Preheat the oven to 160C.
  2. Process the biscuits until the mixture resembles fine breadcrumbs. Add butter and process until combined. Place mixture into the tin and press down with the back of a spoon. Refrigerate while you make the filling.
  3. To make the filling, use an electric mixer to beat the Ricotta, Mascarpone and sugar until smooth. Add vanilla essence. Now add eggs, one at a time, beating until combined. Pour the mixture into the tin and add the blueberries, pressing some into the mixture for an even distribution.
  4. Bake for one hour or until set. Cool in the oven with the door ajar.
  5. Cover and refrigerate for 2 hours or until cold.
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