100 g almond flour
60 g SWEETLY Baking Sugar Substitute
125 g unsalted butter, chopped
500 g cream cheese, chopped softened
450 g ricotta cheese
5 large eggs, beaten
100 ml freshly squeezed lemon juice
2 tbsp finely grated lemon zest
300 g SWEETLY Baking Sugar Substitute
125 g fresh blueberries
Preheat the oven to 150°C. Grease and line a 23 cm round spring-form tin with baking paper.
Place the almond flour, SWEETLY Baking Sugar Substitute and unsalted butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture into the base of the prepared tin evenly. Bake the base for 30 minutes or until golden and cooked. Set aside to cool in the fridge.
Use a hand held beater to make the filling. Whisk together the cream cheese and ricotta cheese until smooth. Slowly whisk in the beaten eggs, lemon juice and lemon zest. Finely whisk in the SWEETLY Baking Sugar Substitute until the mixture in smooth.
Pour the mixture over the cooked base and tap gently to remove any air bubbles. Sprinkle over the blueberries evenly and place in the center of the oven and bake for 50 minutes or until light golden and just set.
Turn the oven off and allow to cool for 50 minutes in the oven with the door closed. Remove from the oven and refrigerate until cold to serve.
© SWEETLY | A brand new South African food innovation by NOMU