Crustless Cheesecake

A simple, easy, low carb and low calorie dessert you can eat even if you're watching your weight. Delicious with fresh fruits, especially raspberries, pasionfruit or lemon curd.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 50

Resting Time 1

Total Time 1

Servings slices

Calories 101kcal

Author Kim

Ingredients

1 cup light ricotta
1 cup low fat natural yoghurt
1 cup light cream cheese
½ cup Granulated Stevia/sweetener
2 extra large eggs
Zest of a lemon finely grated
2 teaspoons Vanilla Bean Paste

Instructions

Preheat oven to 160 degrees C (fan Forced)
Add all the ingredients to a large mixing bowl and beat with an electric beater, or alternatively add all ingredients to a food processor and blitz until smooth.
Pour mixture into a round ceramic tart dish (25 cm) and bake for 50 minutes
After 50 minutes, leave the cheesecake in the oven and turn the oven off. Open the oven door slightly so that the hot air can escape. Leave for approx. 1 hour. This will help prevent the surface of the cheesecake from cracking.
Once it has cooled and come to room temperature, cover with foil and store in the fridge overnight.
TIP: Before serving, chill in the freezer for 25 minutes.
Serve with fresh raspberries.

Nutrition