Blueberry Cheesecake with Ricotta

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Rolled Oats	150 gr	1 1/2 cups
Butter, melted	75 gr	1/3 cup
Powdered Sugar	8 gr	1 tablespoon

Filling Ingredients

Name	Metric	US
Ricotta Cheese	250 gr	1 cup
Mascarpone Cheese	250 gr	1 cup
Powdered Sugar	16 gr	2 tablespoons
The cake has a moderate level of sweetness, but you can easily adjust it to suit your taste.
Lime Juice	15 ml	1 tablespoon
Gelatin unflavored	10 gr	2 teaspoons
Blueberries fresh	100 gr	2/3 cup

Topping

Name	Metric	US
Blueberries, fresh	200 gr	1 1/3 cups

Equipment:

Springform pan 7.5-inch / 19 cm

Steps:

Step 1

Preheat the oven to 350°F (180°C) and line springform pan with parchment paper.

Step 2

Place the rolled oats in a blender or food processor. Blend until they reach a fine, powdery consistency. In a mixing bowl, whisk together the Oat Flour and Powdered Sugar. Pour in the melted Butter and stir until the mixture becomes a crumbly, cohesive texture.

Step 3

Transfer the mixture to your prepared pan and press it down evenly with a spatula or spoon until you have a smooth, compact crust. Bake for 10-12 minutes and cool.

Step 4

Prepare the Filling: Bloom Gelatin in a 100 ml of cold water for 5-10 minutes.

Step 5

Gently melt the bloomed gelatin using a double boiler until it’s fully dissolved.

Step 6

In a blender or using an immersion blender, combine the Ricotta, Mascarpone, Lime Juice, Powdered Sugar and 100g of Blueberries. Stir the melted gelatin into the blueberry-ricotta mixture. Blend until smooth.

Step 7

Assemble: Pour the filling over the cooled crust. Smooth the top.

Step 8

Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

Step 9

Decorate: Top with 200 g blueberries just before serving.

Step 10

Release from the springform pan, slice, and enjoy chilled!