This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert to make over Christmas with only 350 calories per serve and 18 grams of protein!
INGREDIENTS:
- 200g light cream cheese, softened
- 150ml maple syrup
- 2 eggs
- Finely grated zest of 1 orange, plus the juice of 2 oranges
- 1 tbs each cornflour and ground cinnamon
- 700g fresh ricotta
- 300g low fat ricotta
- 1 vanilla bean, split, seeds scraped
- 2 x 125g punnets blueberries
- 40grams roasted hazelnuts, chopped
METHOD
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1. Preheat oven to 180°C. Beat cream cheese and 1/2 cup (125ml) maple syrup with electric beaters on high speed for 5 minutes or until combined. Add eggs, orange zest, cornflour, cinnamon and ricotta, and beat for a further 5 minutes or until smooth and combined. Transfer to a 1.3L baking dish, then bake for 40 minutes or until golden and firm, but centre has a slight wobble. Cool, then chill for 3 hours.
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2. Before serving, preheat oven to 180°C. Combine orange juice, vanilla pod and seeds and remaining maple syrup in a small pan over medium heat, stirring until reduced and thickened. Place blueberries in a baking dish and spoon over 2 tbs orange syrup, reserving remainder to serve. Roast for 12-15 minutes until berries start to burst. Cool for 5 minutes.
- 3. Top cheesecake with hazelnuts, blueberries and remaining orange syrup.
Nutritional info:
Serves 10
- 350 calories per serve
- 18 grams protein