Blueberry Cheesecake with Ricotta

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US	TIP
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

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

Preheat the oven to 350°F (180°C) and line springform pan with parchment paper.
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.
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.
Prepare the Filling: Bloom Gelatin in a 100 ml of cold water for 5-10 minutes.
Gently melt the bloomed gelatin using a double boiler until it’s fully dissolved.
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.
Assemble: Pour the filling over the cooled crust. Smooth the top.
Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.
Decorate: Top with 200 g blueberries just before serving.
Release from the springform pan, slice, and enjoy chilled!