Lemon and Fresh Raspberry Cheesecake Tart
Servings: 8
Ingredients Needed
Base
  • 12 Medjool Dates
  • 100 gms Roasted Almonds
Filling
  • 240 gms Reduced fat ricotta cheese room temperature
  • 200 gms Light cream cheese room temperature
  • 1 Egg
  • 1 tsp Vanilla bean paste
  • 1/3 cup Unsweetened vanilla almond milk
  • 1/3 cup Lemon juice
  • 1 Lemon zest
  • 1 Orange zest
  • 2 tbls Bulla cream for cooking light
  • 20 gms Lite raw sugar
How To Create
  1. In a food processor, add almonds and dates, pulse until a dough comes together.

  2. Line a 20cm spring form pan with baking paper, press the base evenly at the bottom of the tin and set aside.

  3. Clean the processor bowl and add the filling ingredients, process until smooth, scraping down sides of processor if needed.

  4. Pour filling over base and bake at 160c FF for 25-30 mins.Let cool & refrigerate for at least 2-3 hours.

  5. Decorate with fresh raspberries and optional blueberries.

Feed Me Healthy Notes

 Reduced fat ricotta cheese available from the deli department at supermarkets.

 

6sp Green

6sp Blue

6sp Purple

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