Caramel Blueberry Cheesecake

Serves

6

Prep Time

10 mins

Cook Time

45 mins

Ingredients

  • 600g Woolworths Select Smooth Light Ricotta
  • 1 Large Egg (51g)
  • 15g Gelatine
  • 1 Serving of Dr. Oetker Salted Caramel Crunch (10g)
  • 50g Fresh Blueberries
  • 30g Stevia Sweetener Powder
  • 2 Drops Vanilla Essence (1g)
  • 1 Serving of Queen Salted Caramel Flavour (2g)

Instructions

Step 1

Pre heat oven to 180 degrees or 375 fahrenheit. Place gelatine in a tea cup, then bring approx. 200ml of water to the boil.

Step 2

Meanwhile, combine ricotta cheese, stevia, vanilla essence, caramel essence in a food processor or a mixing bowl and blend until combined. If using electric beaters, mix until smooth.

Step 3

Pour 50ml of the boiling water into the cup with gelatine and stir continuously for about 1 minute until completely dissolved. Then transfer liquid into the cheese mixture and blend / mix for a further 30 seconds.

Step 4

Fold in the blueberries and caramel bits, then transfer into a lined and lightly greased spring form cake tin and bake for 45. Minutes or until cake starts to turn a light brown around the edges.

Note: I serve this with extra blueberries and a light whipped cream with a coffee for my afternoon tea!

Caramel Blueberry Cheesecake

Nutritional Info

Energy (kj) 697
Calories(Cal) 167
Protein (g) 16.3
Fat (g) 5.9
Sat-Fat (g) 3.6
Carbohydrates (g) 10.7
Sodium (mg) 211
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