| Servings |
people
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Ingredients
- 700 g reduced-fat ricotta
- 400 g light cream cheese
- 1 tsp lemon juice
- 1 tsp lemon zest
- 4 free-range eggs
- 1/2 cup Natvia
- 1/2 tsp vanilla extract
- 1/4 cup plain wholemeal flour
- 50 g dark chocolate grated, 70%
- 20 fresh cherries
- fresh mint leaves to decorate
Ingredients
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Instructions
- Preheat oven to 180°C
- Grease a 23cm round springform tin and dust base and sides with wholemeal flour
- Place ricotta and cream cheese in a food processor and process until smooth.
- Add lemon juice and zest, eggs, Natvia and vanilla, and blitz to combine
- Add flour and pulse until just combined, scraping down sides as needed
- Tip mixture into prepared pan and smooth the top
- Bake for 45 minutes, then turn heat off and leave cheesecake in oven with the door closed for 1 hour.
- Remove cake from oven, release side of pan and set on a rack to cool completely
- Top with chocolate, cherries and mint to serve.
Recipe Notes
Recipes serves 12 at 201 calories per serve.