zesty ricotta cheesecake
This baked cheesecake tastes like summer wrapped up into a delicious Sugar Safe dessert. It’s quick and easy to make, and packed with flavour. Serve with a dollop of whipped coconut cream or some fresh fruit.
Coconut oil, for greasing
680g ricotta cheese, blended until smooth
6 organic eggs, separated
35g coconut flour, sifted
1 cup xylitol
Zest of 1 and 1/2 oranges
Zest of 1 and 1/2 lemons
Pinch of sea salt
Sukrin icing sugar, for dusting
Pre-heat the oven to 180C fan. Grease a 9-inch spring-form cake tin with coconut oil. Place the ricotta, egg yolks, flour, 6 tablespoons of the xylitol, citrus zest and salt in a bowl and whisk with an electric mixer to combine.
In a separate bowl, whisk the egg whites until foamy and add the remaining xylitol. Whisk until soft peaks form. This may not necessarily happen, depending on the sugar alternative you choose, but give it at least four minutes. If they do not form, don’t worry.
Gently fold the meringue mixture into the cheese mixture, one-third at a time. Fold until combined using a spatula. Pour into the prepared tin and bake in the oven for 50 to 60 minutes. It will be ready when the sides are a deep golden brown and the centre is firm.
Allow to cool completely before turning out the cake tin and serving. Dust with the Sukrin icing sugar if desired.
Andy’s Sugar Safe® Tips