250g sugar-free chocolate cookies 2 tablespoons butter 250g ricotta 500g cheese curd erythritol (to taste) 200g sugar-free milk chocolate 50g milk blueberries
Grind the cookies into a fine mass, add butter and a little water, so that the mass comes together. Spread the dough on the bottom and sides of the cake tin. Mix the ricotta and curd together, add erythritol (or other sweetener, as much as you like). Put some blueberries on the previously prepared base, then pour the mass and add blueberries again. Put the whole thing in the fridge. Divide the chocolate into cubes and pour warm, but not boiling, milk over it. Wait until it melts and cools down a bit. Then pour it gently over the top. Put the whole cake in the fridge for 3 hours and it’s ready.
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