Here is the recipe for the cheesecake I brought low fat ricotta and baked mine in muffin pans filled them halfway (2 spoons approx) as they rise and then fall back to half a muffin when cold the items i used worked out to approx 70 cal each and if i use maple syrup next time as its sugar free it will be approx 50 each so as products vary this count is on the products I used
cheesecake
cheesecake
- 600 g ricotta cheese
- 1/4 cup (100 ml) honey (or pure maple syrup sugar free one would cut the calories )
- 3 eggs
- 1 tablespoon gluten free corn flour
- 2 teaspoons pure vanilla essence
- Preheat your oven to 170 deg C. Grease and line a 22cm cake tin (use a springform cake tine if you have one).
- Place ricotta, honey, eggs, cornflour and vanilla in the bowl of a food processor and blend for about 30 seconds, until smooth
- Pour into prepared cake tin, smooth the top and cook for 45 mins until the top has browned and the centre doesn’t wobble.
- Allow it to cool in the cake tin completely