Link copied!Baked Ricotta Cheesecake
March 12, 2015
Recipe Box
Sweeter Life Club shares a recipe for Baked Ricotta Cheesecake.
Baked Ricotta Cheesecake
Prep Time
10 mins
Cook Time
20 mins
Total Time
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)
458
Calories
12g
Protein
44g
Fat
7g
Carbs
"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."
Recipe Rating
Average Rating
4.0 / 5
