Beat the ricottaand sugar together until smooth. I’m sure it would be perfectly possible to eat cheesecake regularly and never have one made from the same recipe
I researched a lot of bakedcheesecake recipes and pulled out Donna Hay’s The New Classics, Nigella’s How to be a Domestic Goddess and read several of Martha Stewart’s recipes online
I researched a lot of bakedcheesecake recipes and pulled out Donna Hay’s The New Classics, Nigella’s How to be a Domestic Goddess and read several of Martha Stewart’s recipes online
My lemon curd andraspberry no-bake cheesecake contains dairy, so it's not suitable for my vegan readers, but I did recently make a rather gorgeous vegan no-bake Oreo and caramel cheesecake
I already had the idea for some raspberrycheesecake cups and was just going to make them as I normally do, but after tasting a little agave on my finger, I thought it would taste really nice with the tang of cream cheese
1Add to a bowl - the oats, sukrin gold, ½ tsp of baking powder, yoghurt, vanilla and egg and whisk to combine. 1Pop into the top of the mixture the fresh raspberries and white chocolate chips. 1Bake in the oven for 40 mins till set and lightly golden. 1Serve and enjoy
This cheesecake is inspired by my love for anything with lemon in the ingredient as it is one of my favourites and the whole family love to try new cheesecake recipes, so this one was born
I have made a few cheesecakes in my time, I do find them to be a very indulgent and very satisfying dessert, most people I know do like cheesecake but I know it’s not to everyones taste
I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs. However, I used almond and coconut flour to help the mixture thicken and hold its shape
BIngredients35g rolled oats2 tbsp fat free natural yoghurt2 tsp sweetener1 egg50g raspberries (fresh or frozen)1 tsp baking powder2 tsp vanilla extractMethodMix together all of the ingredients and leave to rest for 2 minutesPop into a small oven proof dish sprayed with frylight, or into muffin cases. Bake at 180c for 20 minutes until golden brown on topServe warm with yoghurt and fruit (or syn some golden syrup
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