Sugar Free Baked Ricotta Cheesecakes
Servings: 3
Yummilicious yet so simple. These mini cheesecakes don't contain 'flour' of any kind, nor oil or butter.
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Ingredients
- 250 g ricotta - 220g after draining for 30 mins
- 1 large egg
- ¼ tsp pure stevia powder (U.S. option HERE)
- 10 g erythritol - 2 tsp (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
Instructions
- tip the ricotta into a fine mesh sieve and leave to drain for 30 mins.
- pre-heat oven to
180 °C static. - put drained ricotta and rest of ingredients into a Pyrex glass mixing bowl and whisk for 2 minutes to create a homogenous, creamy and puffy texture.250 g ricotta, 1 large egg, ¼ tsp pure stevia powder, 10 g erythritol, 1 tsp vanilla extract
- place 3 silicone cupcake moulds over a baking tray, and fill them with the mixture.
- bake for 45 mins.
- turn oven off, open the door and leave the cheesecakes inside until they reach room temperature.
Notes
The cheesecakes will deflate - it's perfectly normal.
If you like the tea cups in my photos, the following are close matches:
Silicone Tea Cups (UK)
Silicone Tea Cups (U.S.)
Keep refrigerated.
Best served chilled.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1cheesecake | Calories: 100kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g
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