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%

5 comments:

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

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  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!

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

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

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

    ReplyDelete

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