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Ricotta berry cheesecake
Ricotta berry cheesecake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulgent low-fat ricotta cheesecake for guilt-free pleasure.
Ingredients:
  • Melted butter, to grease
  • 250g (1 cup) smooth low-fat ricotta
  • 100g light cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 2 egg whites
  • 20.00 ml plain flour
  • 35g fresh blueberries
  • 250g strawberries, hulled, washed, halved
Instructions:
  • Preheat the oven to 180°C. Lightly grease a 20cm non-stick springform pan by brushing it with melted butter.
  • Beat ricotta, cream cheese, and sugar with an electric mixer until smooth. Add egg whites and eggs one at a time, mixing well after each addition. Stir in lemon rind and flour. Spread half the batter in the pan, top with blueberries, then spread the remaining batter on top. Smooth with the back of a spoon before baking.
  • Bake until golden brown and just firm to touch in a preheated oven. Turn off the oven and let the cheesecake cool with the door slightly ajar for 30 minutes. Remove from oven.
  • Gently release cheesecake from pan onto serving plate. Arrange fresh strawberries on top and sprinkle with a snowfall of powdered sugar. Slice into perfect wedges and enjoy.

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