Luv
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
Recipe Rating: 4 / 5
