Individual Ricotta Cheesecake

Individual Ricotta Cheesecake

Serves: 4
 
 
Dessert Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Individual Ricotta Cheesecake, you'll need:
FOR THE COULIS:
  • 100g fresh raspberries
  • ½ tbsp. agave nectar
FOR THE CHEESECAKES:
  • 100g digestive biscuits
  • 30g softened butter
  • 3 eggs
  • 250g ricotta cheese
  • 1 tbsp. agave nectar
  • 1 tsp. vanilla essence

Method

FOR THE RASPBERRY COULIS:
  • Puree 100g of raspberries with a little water by putting them in a blender and sweetening with half a tablespoon of agave nectar.  
FOR THE CHEESECAKE:
  • Preheat the oven at 200°c/Gas Mark 4. 
  • Lightly grease four ramekin dishes or similarly sized containers. 
  • Crumble the digestive biscuits into crumbs. You can do this by placing them in a completely sealed bag (like a sandwich bag) and crushing them with a rolling pin. 
  • Then thoroughly mix the crumbs with the butter. (Alternatively, you can simply whizz the whole biscuits with the butter in a food processor to make this step quicker, but cause more washing up!)
  • Separate the egg whites by cracking the eggs and letting the whites dribble into a bowl, without dropping the yolks in. 
  • These then need to be whisked for four minutes to give them a smooth consistency. 
  • Break the ricotta up in a mixing bowl. 
  • Add in the egg whites, agave nectar and vanilla essence, mixing thoroughly until all the ingredients are mixed well. 
  • Spoon the mixture into the ramekin dishes.
  • Put in the oven and bake for 20 minutes until the cheesecakes have turned golden.  
  • Layer with the raspberries and fruit coulis and tuck in!  
Nutritional Facts (Per Serving)
Calories 318 | Total Fat 19.6g | Saturated Fat 10.2g | Carbohydrates 25.3g | Fibre 0.9g | Protein 11.7g
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