Recipe Box
Link copied!Baked Ricotta Cheesecake
March 12, 2015
Sweeter Life Club shares a recipe for Baked Ricotta Cheesecake.
Baked Ricotta Cheesecake
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 20 mins | 30 mins |
Servings: 10
Ingredients:
- Base
- 200gram almond meal
- 1/2 cup whole meal flour or buckwheat if you want carb free
- 1/4 cup Natvia
- 1 egg
- 100 gram butter
- Filling
- 750 gram ricotta
- 1/2 cup Natvia
- 600ml cream
- dash vanilla
- 3 eggs
- Chocolate custard (optional)
- 1/2 cup cream
- 1 tablspoons cocoa
- 2 tablespoons Natvia
- 1 egg
- 1 tablespoon cornflour mixed with a couple of teaspoons of water If using, make custard as follows.
Directions:
Main
- Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.
For base
- Melt butter. Place almond meal, flour, Natvia in a bowl. Add egg & butter & mix. This will be a very thick batter very mushy dough. Grease a large pie dish well with butter & press batter evenly. Chill while you prepare filling.
For the Filling
- Firstly beat cream. Place into a clean bowl, ensuring to scrape mixer bowl thoroughly. Then place cheese into mixer bowl & beat cheese until smooth. On med speed, add vanilla, Natvia & then eggs. Do not over beat or filling will rise & crack when cooked. Add half of the beaten cream & fold through. Pour into pie dish & smooth top. Bake at 160°C about 1 & 1/2 -2 hours until edges are golden & middle slightly colored. Middle should still be slightly soft to the touch but not wet. When cool, spread custard then garnish with cream
Nutrition Facts (Per Serving)
6634
Calories
69g
Protein
667g
Fat
68g
Carbs
*Disclaimer: Nutritional values are approximate estimates calculated automatically from user-submitted ingredients. Variations in formatting, ingredient types, or specific brands may cause inaccuracies.
Recipe Rating
Average Rating
4.0 / 5
