- 10 mins
- 4 hrs chilling
- 2 cups (500g) light smooth ricotta
- 1 1/3 cups EQUAL SPOONFUL
- 2 tsp finely grated lemon zest
- 1 tsp Queen Vanilla Bean Paste
- 2 tsp gelatine powder
- 2 tbsp hot water
- 250g punnet blueberries
- 5 shredded wheatmeal biscuits, finely crushed
- Lemon zest, to serve
Grease a 6 hole ¾ cup capacity muffin tray. Line bases of muffin tray with small circles of baking paper.
Place ricotta and Equal spoonful, vanilla and lemon zest into a large bowl, set aside.
Combine gelatine and water in a small bowl and set aside for 5 minutes. Microwave on high for 15 seconds or until gelatine has dissolved. Add to ricotta mixture and stir until well combined, and then fold in half the blueberries. Spoon evenly into prepared holes.
Sprinkle with biscuit crumbs and smooth with the back of a spoon. Refrigerate for 4 hours, or overnight until cheesecakes have set. Run a spatula or palette knife around the edge of each cake and invert onto a chopping board. Serve cheesecakes topped with lemon zest and remaining blueberries.
This recipe is thanks to our friends at Equal. Click here to see the original recipe and discover more healthier baking recipes.