Baked Ricotta Cheesecake

Baked Ricotta CheesecakeSweeter Life Club shares a recipe for Baked Ricotta Cheesecake.

Baked Ricotta Cheesecake
Recipe type: Dessert
Serves: 10
  • 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
  • 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.
  1. Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.
For base:
  1. 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:
  1. 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


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