Recipe for Crustless Ricotta Cheesecake – a healthier sweet treat alternative that is low in carbs
1 kg ricotta cheese
2/3 cup white sugar
1/3 cup cake flour
6 XL eggs
1.2 teaspoon ground cinnamon
1 tablespoon finely grated orange rind
juice (about 1/4 cup) and finely grated peel of 1 lemon
2 teaspoon vanilla essence
a pinch of salt
for serving: 250 ml cream, whipped
Pre-heat oven to 150 C. Set oven rack in the middle of the oven. Grease and flour a 20 cm springform cake tin.
Place all ingredients (except cream) in a food processor and blitz until smooth. Pour batter into the prepared tin.
Bake for 1 1/2 hours (90 minutes) until filling is pale gold and centre is firm. Remove from oven and cool in tin.
Remove from tin when completely cool, then top with whipped cream. Slice and serve.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Photo copyright – Tasha Seccombe & Ilse van der Merwe.