Healthy Berry Ricotta Cheesecake Recipe Recipe

Healthy Berry Ricotta Cheesecake Recipe

Proudly supported by Print recipe It is possible to create nutritious and yummy desserts which won’t pack too much of a calorific punch but will still be a crowd pleasing finish for guests at dinner parties. Better still, this dessert includes Freedom Foods new fibre-rich wholegrain barley+muesli, which includes a superior wholegrain called BARLEYmax™ as its key […]

by | Feb 8, 2018

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It is possible to create nutritious and yummy desserts which won’t pack too much of a calorific punch but will still be a crowd pleasing finish for guests at dinner parties.

Better still, this dessert includes Freedom Foods new fibre-rich wholegrain barley+muesli, which includes a superior wholegrain called BARLEYmax™ as its key ingredient. Just one 50g serve of Barley+Muesli delivers almost two serves of wholegrains, putting you well on target to your recommended daily intake. The wonderful mix of the three fibre types, including resistant starch feeds your good gut bacteria, in turn keeping your gut healthy. Scientists are uncovering all sorts of knock on effects that come from having good gut bugs, not just for gut health, but for overall wellbeing.

Ingredients

1 cup Barley+Muesli (any variety)

¼ cup ground hazelnuts

¼ cup extra virgin olive oil, plus extra for greasing the pan

4 sheets gelatine

500g ricotta

¼ cup honey

Juice of a lemon

1 cup frozen raspberries

Fresh strawberries & blueberries to serve

Method

  1. Grease a 19cm Springform pan – or a mini cheesecake pan with loose bases for individual serves – with extra virgin olive oil and line the base with baking paper.

  2. Place the muesli in a large Ziploc bag and use a rolling pin to crush until it resembles breadcrumbs. Transfer to a bowl and add the ground hazelnuts and the extra virgin olive oil. Mix well to combine and press the mixture firmly into the bottom of the prepared pan with the back of a spoon.

  3. Soak the gelatine sheets in cold water for 5-7 minutes. Squeeze out excess water and then melt the sheets in a small pan over a low heat.

  4. In a bowl combine the ricotta, honey and lemon juice. Pour in the liquid gelatine and beat the mixture with a spoon to combine well. Pour into the pan over the crumb base and spread out evenly. Refrigerate overnight to set.

  5. Defrost the frozen raspberries in the microwave for 30 seconds. Puree with a stick blender.

  6. Gently remove the cheesecake from the pan and place onto your serving plate. Spread the top with the raspberry puree and garnish with the fresh strawberries and blueberries.

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