Sunday, February 27, 2011

Raspberry Ricotta Cheesecake

Serves 6.

Preheat oven at 350 F.

In a large bowl, mix together until smooth and creamy:

- 1 tub (~ 425 g) ricotta cheese
- 1 cup Balkan style (Greek) yogurt

and then add and mix well:

- 1/3 cup agave syrup
- 1/3 cup whole wheat flour
- pure vanilla extract
- cinnamon
- 2 eggs
- 1/2 cup raspberries

Pour batter into a 9 in (23 cm) round cake pan lined with parchment paper and buttered.

Bake for ~ 45-50 min. When done, remove from oven and let cool completely in pan. 
Nutrients per 1 of the 6 servings: Calories: 248, Total Fat: 11.2g, Saturated Fat: 6.6g, Trans Fat: 0g, Cholesterol: 112 mg, Sodium: 216mg, Total Carb: 26.5g, Dietary Fiber: 1.4g, Sugars: 17.3g, Protein: 11.4g
Vitamin A: 9%, Vitamin C: 4%, Calcium: 18%, Iron: 3%


  1. It looks great. I just love raspberries these days. Yum.

  2. I love this recipe! So much healthier than regular cheesecake....and I even have everything by the raspberries on hand to make this.....hmmmmm......saved!

  3. Your light and healthy ricotta cheesecake is not only beautiful, but so tempting and delicious.
    Love the recipe...thanks for sharing!

  4. What a lovley slice of guilt free cheescream cake! Have a great weekend :)

  5. That looks delicious. I'm always looking for a more healthier dessert. Glad I came upon your blog.


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