Ingredients

<\/div>  <\/h3>

For the Layer:<\/h4>

• 1\/3<\/span> cup<\/span> 40g. oat flour or blended oats<\/span><\/li>
• 3<\/span> tbsp.<\/span> 15g. cocoa powder<\/span><\/li>
• \u00bd<\/span> cup<\/span> 55g. almond flour<\/span><\/li>
• \u00bd<\/span> cup<\/span> 155g. plain Greek yogurt, 2%<\/span><\/li>
• 2<\/span> tbsp.<\/span> 20.g stevia<\/span><\/li>
• 1<\/span> large egg<\/span><\/li>
• 1<\/span> tsp.<\/span> baking powder<\/span><\/li>
• \u00bd<\/span> tsp.<\/span> baking soda<\/span><\/li><\/ul><\/div>

  For the Cheesecake Filling:<\/h4>

  • 2 \u00bd<\/span> cups<\/span> 600g. ricotta, fat reduced<\/span><\/li>
  • 1<\/span> cup<\/span> 140g. dry curd cottage cheese, low fat<\/span><\/li>
  • 3<\/span> large eggs<\/span><\/li>
  • 3<\/span> tbsp.<\/span> 30g. stevia<\/span><\/li>
  • 1<\/span> tsp.<\/span> vanilla extract<\/span><\/li><\/ul><\/div>

    For the Blueberry Sauce:<\/h4>

    • 1<\/span> cup<\/span> 170g. blueberries<\/span><\/li>
    • 1<\/span> tbsp.<\/span> 10g. corn starch<\/span><\/li>
    • 150<\/span> ml.<\/span> water<\/span><\/li>
    • 1<\/span> tbsp.<\/span> 15g. maple syrup<\/span><\/li>
    • 1<\/span> tbsp.<\/span> lemon juice<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions

      <\/div> <\/h3>

      Cheesecake layer:<\/h4>

      • Preheat the oven to 300\u02daF.<\/div><\/li>
      • Line the bottom of an 8-inch (20 cm) diameter springform cake pan with parchment paper.<\/div><\/li>
      • In a medium mixing bowl, whisk together the egg, stevia, and Greek yogurt until smooth.<\/div><\/li>
      • In another bowl, combine the oat flour, almond flour, cocoa powder, baking powder, and baking soda.<\/div><\/li>
      • Add the dry ingredients to the wet ingredients and mix well with the spatula.<\/div><\/li>
      • Pour the mixture into the prepared pan and bake for 7 to 10 minutes. Then remove from the oven and set aside.<\/div><\/li><\/ul><\/div>

        Cheesecake Filling:<\/h4>

        • Separate the eggs for whites and yolks.<\/div><\/li>
        • Mix the egg yolks with ricotta, cottage cheese, stevia, and vanilla extract using a hand mixer or blender until blended and smooth.<\/div><\/li>
        • Whisk the egg whites on high speed until they become foamy and frothy.<\/div><\/li>
        • Gently fold the egg whites into the cheese mixture and mix with a spatula until well combined.<\/div><\/li>
        • Transfer the cheesecake filling into the pan with the pre-baked layer and bake at 300\u02daF for 50 -60 minutes.<\/div><\/li>
        • Turn the heat off open the oven door slightly and let the cheesecake cool in the oven for about an hour. Then remove from the oven and let cool to room temp.<\/div><\/li><\/ul><\/div>

          Blueberry Sauce:<\/h4>

          • Make a half portion of this Blueberry Sauce. Let it cool.<\/div><\/li>
          • Transfer the cheesecake onto a plate and pour the blueberry sauce over.<\/div><\/li>
          • Serve and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n

            Notes

            <\/div><\/h3>

            How Many Calories in Ricotta Cheesecake with Blueberry Sauce<\/span>\n\n\n\n\n\n\n

            Calories (per 100 g): 152 cal<\/strong><\/th>\n	Calories (per 1 serve ): 227 cal <\/strong><\/th>\n<\/tr>\n
            Fat: 8.1 g<\/td>\n	Fat: 12.2 g<\/td>\n<\/tr>\n
            Carbohydrates: 9.6 g<\/td>\n	Carbohydrates: 14.5 g<\/td>\n<\/tr>\n
            Protein: 10.8 g<\/td>\n	Protein: 16.3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\n\n <\/div>\n <\/div> <\/div><\/div>\n\n <\/div>\n<\/div><\/div>\n