How to make
For this dietary cheesecake, first, make the base.
Toast the oats and walnuts in a dry pan for a few minutes, by stirring constantly. Then leave them to cool.
Soak the dried dates in boiling water for 10-15 minutes, so that they can soften. Then strain the water well and put them in a blender along with the oats and walnuts. Blend briefly.
Add the melted butter and honey to them and blend again. A sticky mixture should be obtained.
Transfer it into a 8″ (20 cm) diameter cake tin with a detachable bottom. Flatten and press it to make a base.
Refrigerate the cheesecake base for 20 minutes while you prepare the cream.
In a bowl, mix the ricotta cheese and sour cream. Add as much honey as you like or any other sweetener you like and finely grated peel from half a lime.
Place the blueberries in the jug of a blender and blend, until a smooth mixture is obtained. I used frozen blueberries (red and black) that I defrosted and slightly dried.
Add the blueberry puree and chia seeds to the dairy mixture and stir.
Pour the cream on the base, decorate with some more blueberries and a few leaves of fresh mint.
Refrigerate the blueberry cheesecake for 5-6 hours, preferably overnight, so that it can set.
Delicious, dietary and easy cheesecake with ricotta and blueberries, suitable for any holiday in your family.
Try my Cheesecake with Blueberries and Ricotta!
Enjoy!
