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Ricotta Cheesecake

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Eggs (230)      Nuts (169)      Cheesecake (70)      Ricotta (67)      Honey (54)      Yoghurt (54)      Muesli (14)      Molasses (3)     

rictotta, cheesecake

I like to do things differently. Most cheesecakes aren't cooked, but the first cheesecake I made was for a baked version. Most cheesecakes use cream cheese, but here ricotta makes for a nice change, and there is the additional twist of using a bit of cheddar cheese as well. Most cheesecakes are made with a biscuit base, but I use muesli. Try it and tell me what you think. Based on the brands I used, each slice should come to about 267 calories.

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Makes: 8 servings

100g mixed nuts
70g fruit muesli
30g cheddar cheese
30g Xylitol sweetener (or ordinary sugar if you prefer)
20g clear wild flower honey
20g molasses
375g ricotta cheese
300g soya yoghurt
4 large eggs

Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Blend the nuts, muesli, honey, and molasses in a food processor.
Press the mixture out onto the base of a flan dish.
Grate the cheddar cheese and mix with the ricotta cheese, and yoghurt.
Separate two eggs and beat the yolks into the cheese mixture.
Separate two more eggs and beat the four egg whites with sweetener/sugar to form soft peaks.
Fold the whites into the mixture, then pour on top of the muesli base.
Bake in the oven. If the top starts to burn, cover it with some tin foil.

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