Blueberry Ricotta Cheesecake (Dr. Masley p. 221)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees.

Step 2

In a medium bowl, combine the almond flour, chopped almonds, and cinnamon. Mix in the honey and ghee. Grease a 9-inch pie plate (or 8- to 9-inch springform pan) and press and spread the crust mixture into an dup the sides..

Step 3

In a mixer, beat the ricotta, honey, vanilla, almond flour, 1 teaspoon of the orange zest, and the salt until smooth. Add the eggs and beat on low until smooth. Pour the filling into the crust.

Step 4

Place the pie plate on a baking sheet and bake the crust and filling until the center is set, about 60 minutes. Remove and let sit on wire rack for 10 minutes.

Step 5

Spoon the sour cream over the top, then sprinkle the blueberries and garnish with remaining teaspoon of orange. Refrigerate at least 2 hours, or overnight.