Blueberry lemon cheesecake 

made with 

Whey Protein Concentrate

What you'll need:

  • Lean ricotta: 1 cup

  • Erythritol: 1 cup

  • Vanilla extract: 1 teaspoon

  • Lemon zest: 1 (assuming it's 1 lemon)

  • Olive oil: 1/3 cup

  • Egg whites: 4

  • Baking powder: 1 tablespoon

  • Salt: 1 pinch

  • Almond flour: 1/2 cup

  • Blueberries: 1 cup

  • Oat flour: 1/2 cup


  • 1. In a mixing bowl, combine the ricotta, erythritol (or your chosen sweetener), vanilla extract, lemon zest, olive oil, and egg whites. Beat well until the mixture is thoroughly blended.

  • 2. Add the vanilla protein powder, almond flour, oat flour, baking powder, and a pinch of salt to the bowl. Mix everything together using a whisk until you have a smooth batter.

  • 3. Gently fold in the frozen blueberries using a spatula. Be careful not to overmix; you want the blueberries to be evenly distributed throughout the batter.

  • 4. If your cake pan is not made of silicone, generously grease a 20 cm (approximately 8-inch) cake pan to prevent sticking.

  • 5. Pour the prepared batter into the greased cake pan.

  • 6. Preheat your oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit).

  • 7. Bake the cake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out dry. Baking times may vary slightly depending on your oven, so keep an eye on it.

  • 8. Once the cake is done, remove it from the oven and allow it to cool in the pan for a while before transferring it to a wire rack to cool completely.

  • 9. Once cooled, slice, serve, and enjoy your delicious blueberry ricotta cake!