Ricotta Cheesecakes

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Serves 4

Ingredients

  • For the Cheesecakes
  • 100 g digestive biscuits
  • 30 g softened butter
  • 250 g ricotta cheese
  • 3 eggs
  • 1 tbsp. agave nectar
  • 1 tsp. vanilla essence
  • For the coulis
  • 100 g fresh raspberries

Method

  1. Raspberry coulis
  2. Puree 100g of raspberries with a little water by putting them in a blend-er.
  3. Sweeten with half a tablespoon of agave
  4. Cheesecake
  5. Preheat the oven at 200°c/Gas Mark 4.
  6. Lightly grease four ramekin dishes or similarly sized containers.
  7. Crumble the digestive biscuits into crumbs.
  8. You can do this by placing them in a completely sealed bag (like a sandwich bag) and crushing them with a rolling pin.
  9. 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!)
  10. Separate the egg whites by cracking the eggs and letting the whites drib-ble into a bowl, without dropping the yolks in.
  11. These then need to be whisked for four minutes to give them a smooth consistency.
  12. Break the ricotta up in a mixing bowl.
  13. Add in the egg whites, agave nec-tar and vanilla essence, mixing thoroughly until all the ingredients are mixed well.
  14. Spoon the mixture into the ramekin dishes.
  15. Put in the oven and bake for 20 minutes until the cheesecakes have turned golden.
  16. Layer with the raspberries and fruit coulis and tuck in!

Nutritional Value

(per serving)

Calories 315 kcal
Total Fat 20 gm
Saturated Fat 11 gm
Carbohydrates 26 gm
Fibre 7.3 gm
Protein 1.5 gm