Ricotta Berry Cheesecake
Makes 12 slices
Ingredients
1 cup ricotta cheese, low fat
100 g cream cheese, room temperature
0.25 cup Natvia
3 eggs
1 tablespoon lemon juice
2 teaspoon vanilla extract
2 cup raspberries
Method
- Preheat oven to 170°C and grease a springform pan.
- Paddle ricotta cheese, cream cheese, and Natvia until light and fluffy and smooth.
- Add one egg at a time scraping down bowl and mix until fully combined.
- Add lemon juice and vanilla extract and mix until combined.
- Fold in raspberries.
- Pour into cheesecake pan and bake for 45-50 minutes until golden brown and set.
