Blueberry Lemon Cheesecake

Heart-healthy, blueberry lemon cheesecake consists of nutritious oats, almonds and olive oil for the crust and a light, satisfying

lemon filling.  The lemon cheesecake is then topped with the superfood of blueberries.

The almonds, found in the berry lemon cheesecake crust, contain large amounts of heart-healthy monounsaturated fat, which is found in abundance in the Mediterranean diet as well.  These unsaturated fats provide many heart health benefits, including reduction of high blood pressure according to a study from 2014 (2).  The scientists found that the high amounts of antioxidants helped reduce blood pressure and improved blood flow.  The unsaturated fats seem to increase healthy serotonin levels during the day, which may also help a person sleep better at night.  Almonds also help reduce infection and boost the immune system with high amounts of vitamin E.

The Ricotta cheese contributes to a heart healthy ingredient as it is much lower in saturated fat and salt than many other cheeses, also it is an excellent source of calcium along with the yogurt.

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Berry Lemon Cheesecake - Recipe Ingredients:

Cheesecake Crust:

• 3 tablespoons finely ground blanched almonds
• 1½ cups ground rolled oats
• ¼ cup extra virgin olive oil
• 1 teaspoon ground cinnamon

Cheesecake Filling:

• 3 tablespoons plain low-fat yogurt
• 3 tablespoons cornstarch
• 2 tablespoons honey
• 16 ounces ricotta part-skim cheese
• 2 lemons, juiced and grated zest or 2 tablespoons lemon juice (= 1 lemon)
• 1 egg white, or egg white substitute - see below note*
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract

*Egg White Substitutes: 1) aquafaba, the liquid from chickpeas ~ 2) purchased commercial vegan egg replacers ~ 3) ¼ cup unsweetened applesauce per egg ~ 4) ¼ cup mashed banana per one egg ~ 5) 1 tsp. baking soda + 1 tbsp. vinegar ~ 6) 1 tbsp. flaxseed meal ~ 7) 1 tbsp. chia seeds + 3 tbsp. water

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Cheesecake Topping:

• 2 cups blueberries, fresh
• Mint leaves as garnish (optional)

Berry Lemon Cheesecake - Recipe Instructions:

Preheat oven to 325°F. In a blender or food processor, blend the oats until finely ground. Mix in the almonds, oil and cinnamon. Lightly grease a 9 inch spring-form pan or cake pan with wax paper on bottom. Press the mixture over the bottom of the pan, then bake 15 minutes, or until light brown.

Put all the filling ingredients in a blender. Process until smooth, pour over the crumb crust, and bake 35-40 minutes. Let cool in the pan.

Makes 6 to 8 Servings.

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