Blueberry And Ricotta Cheesecake - cooking recipe

Ingredients

None None cooking oil spray
5 oz mini chocolate cookies
14 oz ricotta cheese
5 oz light cream cheese
1/4 cup sugar
3 None large eggs + 3 large egg whites
1/3 cup low-fat vanilla yogurt
1/3 cup flour
2 oz blueberries
1/2 cup reduced-sugar blueberry jam, warmed

Preparation

Preheat oven to 325\u00b0F. Spray an 8-inch diameter springform pan with cooking oil and line with parchment paper. Place cookies in a single layer in base of pan, breaking to fit, as needed.
For the filling, use an electric mixer to beat together ricotta, cream cheese and sugar in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in egg whites. Stir in yogurt, then flour. Pour filling into pan, over base. Bake for 1 1/4 hours, or until set. Turn off oven. Cool cake completely in oven with door ajar.
To finish, arrange blueberries on top of cake and drizzle with jam. Chill for 15 mins, then serve.