https://www.lifestylefood.com.au/recipes/23619/baked-ricotta-cheesecake

LifestyleFOOD.com.au

by Esther Paroci

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.

Method

  • 1.

    Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.

  • 2.

    For base:

  • 3.

    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.

  • 4.

    For the filling:

  • 5.

    Firstly beat cream.

  • 6.

    Place into a clean bowl, ensuring to scrape mixer bowl thoroughly.

  • 7.

    Then place cheese into mixer bowl & beat cheese until smooth.

  • 8.

    On med speed, add vanilla, Natvia & then eggs.

  • 9.

    Do not over beat or filling will rise & crack when cooked.

  • 10.

    Add half of the beaten cream & fold through.

  • 11.

    Pour into pie dish & smooth top.

  • 12.

    Bake at 160°C about 1 & 1/2 -2 hours until edges are golden & middle slightly coloured.

  • 13.

    Middle should still be slightly soft to the touch but not wet.

  • 14.

    When cool, spread custard then garnish with cream.

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