Baked Blueberry Ricotta Cheesecake | Flourless Italian-Style Dessert | Low Sugar Recipe

This Blueberry Ricotta Cake is inspired by traditional Italian ricotta desserts. Made with creamy ricotta cheese, fresh blueberries, lemon, and monk fruit sweetener, this flourless cake is light, moist, and naturally rich in protein. Unlike a classic cheesecake, ricotta creates a softer, lighter texture with a delicate custard-like crumb. The fresh blueberries add bursts of sweetness while lemon brings a refreshing aroma to every bite. Perfect for afternoon tea, dessert, or a healthier treat with your favorite coffee. Ingredients 500g ricotta cheese 4 large eggs 120g monk fruit sweetener Juice and zest of 1 lemon 30ml brandy 125g blueberries This cake tastes even better the next day! Nutrition Facts (Per Slice | 1/10 Cake) Calories: 132 kcal Protein: 7.0 g Fat: 8.5 g Total Carbs: 4.2 g Fiber: 0.3 g Net Carbs: 3.9 g Sugars: 2.8 g Cholesterol: 95 mg Sodium: 70 mg Estimated values based on whole-milk ricotta cheese and monk fruit sweetener. #BlueberryRicottaCake #RicottaCake #ItalianDessert #LowSugarBaking #FlourlessCake #BlueberryDessert #HealthyDessert #GlutenFreeBaking #yahneediary #BakingRecipe