NAUGHTY BUT NICE

This cheesecake will have absolutely everyone at the table begging for more.

Ingredients

Base

• 1 cup Sugar-Free Chocolate Chip Biscuits (you can find these at your local supermarket, they are truly delicious!)
• 100g unsalted butter, chopped and at room temperature

Filling

• 500g freshly make Ricotta (See recipe in Home Cheese Making In Australia By Valerie Pearson) *
• 250g cream cheese
• 1 1/3 Cups Xylitol
• ¼ Cup Lemon Juice
• 1 ½ Tbsp. Lemon Zest
• 1 Tsp. Vanilla extract
• 1 Tbsp. Smooth Gel
• 1 Tbsp. Water
• 3 Eggs, lightly whisked

Method:

• Preheat oven to 150°C, fan-forced
• Use some butter to lightly grease the cake tin. Make sure this is one with a removable base as this will make it easier to remove at the end.
• Crush up your biscuits using a pestle and mortar until a coarse crumb. Add the butter and mix until it slightly sticks together.
• Line the bottom of the tin, pushing down with your fingers, and cool in the fridge until the main mixture has been made.
• Whisk together ricotta, cream cheese, xylitol, lemon juice, lemon zest, smooth gel, and water together until smooth.
• Add the eggs to the mixture until combined.
• Take the base out of the fridge and gently pour in the cheesecake batter.
• Cook for 50 minutes or until lightly golden and just set.
• Turn off the oven and allow the ricotta cheesecake to cool in the closed oven.
• Refrigerate for 1hr or until fully cooled. Carefully remove it from the tin and finish it off with a dusting of icing sugar (optional if you want to keep it sugar-free) and fresh blueberries
• Enjoy!

*If you don’t like the taste of Vinegar substitute for lemon juice

Pair this with fresh probiotic coconut yoghurt and you have a healthy dessert ready to go!

As always, live well.

Valerie