Ingredients
- 1 cup/250g/8.4 oz ricotta cheese, low fat
- 100g/3.5 oz cream cheese, room temperature
- 1/4 cup/45g/1.5 oz Natvia
- 3 eggs
- 1 tbsp/20ml/0.7 oz lemon juice
- 2 tsp vanilla extract
- 2 cups/250g/8.4 oz raspberries
Directions
- 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.
Makes 12 slices
Macros for 1 slice: Calories: 85 Fat: 5.8g Carb: 4g Fiber: 1.4g Sugars: 0.4g Protein: 4.7g
