Honey Ricotta Cheesecake with Blueberry Coulis

Serves 10

Filling

• 1¹/₂ cups (375g) Greek yoghurt

• 250g ricotta cheese

• ¹/₄ cup (80g) honey

• 1 teaspoon vanilla extract

• 2 eggs

• 1 teaspoon grated lemon zest

Coulis

• 1 cup (140g) frozen blueberries

• ¹/₄ cup (60g) water

• 1 teaspoon vanilla extract

Preheat oven 150°C. Place the yoghurt, ricotta and honey into the thermo bowl.

30 seconds

3

Add 1 teaspoon of vanilla, the egg and lemon zest.

2 minutes

4

Pour the filling into a prepared cheesecake base and bake for 45 to 50 minutes or until the filling is set. Cool the cheesecake and then refrigerate for at least 4 hours. To serve, top with a simple Blueberry Coulis. Place the blueberries, water and vanilla into a small saucepan. Bring to the boil then reduce the heat and simmer for 2 minutes. Remove from the heat and cool. Pour the mixture into the thermo bowl and turbo boost for 3 seconds. Pour over the cheesecake to serve.