Blueberry Cheesecake with Ricotta

Ingredients:

• Rolled Oats - 150 gr
• Butter, melted - 75 gr
• Powdered Sugar - 8 gr

Steps:

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