Coconut ricotta cheesecake
This Coconut Ricotta Cheesecake combines creamy ricotta cheese with nutty coconut flour and a hint of zesty lemon, creating a light and refreshing dessert. It's sweetened with stevia for a guilt-free indulgence that’s easy to bake.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup ricotta cheese1/2 cup coconut flour
1/2 oz stevia leaf sweetener
4 tsp lemon juice
4 eggs
1 tsp vanilla extract
Start your day on a bright and delicious note with this Coconut Ricotta Cheesecake. This guilt-free treat is sweetened with stevia and infused with the fresh flavors of lemon, offering a light and refreshing twist on the traditional cheesecake. It’s the perfect blend of creamy ricotta, nutty coconut flour, and zesty lemon, creating a balanced breakfast dish that will delight your taste buds.
Instructions:
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan or a similar-sized baking dish. Lightly grease the pan with cooking spray or line it with parchment paper for easy removal.
- Measure out all your ingredients to ensure you have everything ready to go. This helps with a smooth baking process.
- In a large mixing bowl, add the ricotta cheese and eggs. Using an electric mixer on medium speed, beat the ricotta and eggs together until you get a smooth and creamy texture.
- Add the stevia leaf sweetener, lemon juice, and vanilla extract to the ricotta and egg mixture. Mix until all ingredients are well-blended.
- Gradually add the coconut flour to the wet mixture. Continue to mix until the batter is smooth and without any lumps. The batter will be thicker compared to traditional cheesecake batter due to the coconut flour.
- Pour the cheesecake batter into your prepared cake pan. Use a spatula to spread the batter evenly and smooth the top.
- Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the edges are set and the top is golden brown. The center should be firm but may still have a slight jiggle.
- Remove the cheesecake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- For best results, refrigerate the cheesecake for at least 1-2 hours or overnight. This will help the flavors meld together and improve the texture.
- Once chilled, slice the cheesecake into portions. You can serve it as is, or top it with fresh berries, a sprinkle of coconut flakes, or a dollop of Greek yogurt for an extra treat.
With its creamy texture and vibrant flavors, this Coconut Ricotta Cheesecake is a delightful way to kickstart your morning. Not only is it easy to make, but it's also a healthier alternative to traditional cheesecakes, thanks to the use of stevia and coconut flour. Enjoy this cheesecake warm or chilled for a breakfast that feels like a treat.
Coconut ricotta cheesecake FAQ:
Bake the cheesecake in a preheated oven at 350°F (175°C) for approximately 30-35 minutes. The edges should be set and the top golden brown, while the center may have a slight jiggle.
Store the cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, you can freeze it for up to 2 months.
Coconut flour is very absorbent, so substituting it can alter the texture significantly. If you prefer to use another flour, consider almond flour or a gluten-free blend, but you may need to adjust the liquid content of the recipe.
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools. If the top starts to crack, it may indicate overbaking.
Yes, you can use egg substitutes like flax eggs or applesauce. For each egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, or replace with 1/4 cup of applesauce.
Tips:
- Ensure the ricotta cheese is well-drained to avoid excess moisture in the cheesecake.
- For an even lighter texture, you can whip the egg whites separately and fold them into the batter.
- Adjust the amount of stevia according to your preferred level of sweetness, keeping in mind that some brands may vary in sweetness.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Allow the cheesecake to cool completely before slicing to achieve cleaner cuts and better texture.
Nutrition per serving
8 ServingsCalories 80kcal
Protein 7g
Carbohydrates 4.24g
Fiber 0.23g
Sugar 0.42g
Fat 4.99g
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