Nothing quite like a creamy baked ricotta cheesecake for dessert! Especially when it also happens to be refined sugar and gluten free!
½ cup almond meal
¼ cup brown rice flour
¼ cup buckwheat flour
1 tbsp chia seeds
2 tbsp water
2 tbsp coconut oil, melted
1 tbsp coconut nectar or pure maple syrup
Line a 15- 20 cm diameter cake tin with baking paper.
Preheat the oven to 150 degrees Celsius, fan-forced.
Place all dry ingredients in a large mixing bowl and combine.
Make a well and pour in the remaining base ingredients until a dough forms. Add more water if too dry or more flour if too wet.
Press the mixture into the tin, all along the base and sides of the tin.
Bake for 20 minutes or until lightly golden.
If the base has risen slightly, push down lightly with the back of a fork.
500 g ricotta
¼ cup plain Greek yoghurt
¼ cup + 2 tbsp coconut sugar
1 lemon zest
2 lemons juiced
1 ½ tbsp tapioca flour
Fresh berries, to serve.
Turn the oven temperature to 180 degrees Celsius, fan-forced.
In the bowl of an electric beater, place the ricotta, Greek yoghurt and coconut sugar. Beat until well combined.
Gradually add the lemon juice and eggs one at a time and sift over the tapioca flour.
Pour the mixture on top of the cooked base (you may have a small amount of leftover filling depending on cake tin size).
Bake for about 60-65 minutes or until firm and slightly brown on top.
Top with fresh berries, if desired.
My name is Sophie and I’m a 20-year-old media student from Sydney.
I have an intense love for healthy food, nutritious cooking and cafe exploring! This has been a long-term passion of mine as I understand the importance of fuelling your body with goodness. Not only do you feel amazing and energetic on the inside, you glow with health on the outside! It may sound cliché, but it is absolutely true! I love leading this healthy, active lifestyle.
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