The light ricotta cheesecake is that delicious treat you make quickly, it satisfies you, and you enjoy it without counting the calories consumed.
Believe me, it’s very easy to make and will give you immense joy in tasting it.
We eat it for breakfast or as a dessert, and it’s really satisfying, despite being free of butter, cream, and mascarpone.
With the amounts provided, make individual servings.
So, if for example, you want to prepare two bowls, you need to double the amounts.
If you like delicious but conscious and balanced treats, also check out these other recipes below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 whole wheat rusks (or non-whole wheat if preferred)
- 3 tablespoons milk (lactose-free or plant-based beverage if preferred)
- 3 tablespoons coffee (espresso, moka, or decaf as preferred)
- 100 g ricotta (also lactose-free)
- to taste flax seeds
- to taste oat flakes
- to taste raisins
- 1 teaspoon honey (I use wildflower)
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons water
- 1 teaspoon honey
- to taste puffed spelt (if you like it)
- to taste puffed millet (if you like it)
Tools
- 1 Bowls
- 1 Round Cutter
- 1 Teaspoon
- 1 Fork
Steps
First, let’s focus on preparing the base.
You can make the ricotta cheesecake in individual bowls or by using a round cutter to shape it onto a small plate.
Take the rusks and crumble them.
Add coffee and milk in the amounts mentioned, and mix into a mush.
Press and level it well at the bottom of the bowl.
In a container, using a fork, mix the ricotta, honey, mixed seeds (if you like), and pre-soaked and rehydrated sultanas.
Also add two teaspoons of milk, making it even creamier.
Add the ricotta cream on top of the rusk base and smooth out.
Now let’s prepare the cocoa cream to complete the dessert.
Just dissolve the cocoa powder in a cup, together with water and honey.
Stir well for a few minutes, and the cocoa cream is ready to be spread over the ricotta.
Refrigerate for at least 6 hours.
I always prepare it the night before to enjoy it for breakfast.
Before eating, I add some puffed spelt and millet, if you like, and drizzle a little more honey over the dessert.
Now, we’re really ready to enjoy the light ricotta cheesecake.
Light Ricotta Cheesecake Storage Tips
Individual servings should be stored in the refrigerator.
During the summer season, it will be even more enjoyable to eat them.
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