makes 12 mini cheesecakes or 1 small cheesecake round (divide into 6 slices) and 6 mini cheesecakes
374 g Light Ricotta Cheese
2 Large eggs
75 g Chobani less than 0.5% fat yogurt
20 g Buckwheat flour
45 g Natvia
25 mls Fresh orange juice
0.5 Zest from orange
- Preheat oven to 180°C
- In a mixing bowl add the ricotta, eggs, orange juice, Natvia and yoghurt – using a hand beat, mix this all together.
- Then add the buckwheat flour, fold this into the mixture gently.
- Pour the mixture into the cupcake rounds and grate the zest from the orange half on each round. Place into the oven for 40 – 50 minutes.
- Allow to cool and then enjoy. Refrigerate any leftovers.