I love this recipe because it’s a lighter alternative to a rich, heavy cheesecake without sacrificing flavor and enjoyment! If you’re looking for a special treat for your special Valentine, give this a whirl. A delicious gift for a healthy heart on this heart day!
Ricotta Cheesecake Tart with Fresh Strawberries
Ingredients
Crust
- 1 cup rolled oats
- ½ cup toasted coconut
- ½ cup walnuts
- 2 tablespoons butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon sugar
- pinch of Kosher salt
Cake
- 2 cups ricotta cheese (full-fat or part-skim)
- 1 tablespoon flour
- 2 eggs
- 1 tablespoon maple syrup
- ¼ cup sugar
- 1 teaspoon vanilla
- pinch of kosher salt
- 1 cup strawberries (sliced)
Directions
Heat oven to 350 degrees. In a food processor, add the oats, coconut, walnuts, butter, 1 tablespoon maple syrup, 1 tablespoon sugar, and a pinch of salt. Whirl until well blended and oats are finely processed. Spray a spring form pan, or pie dish, with cooking spray. Spread crust ingredients in the bottom of the pan or dish, press down with back of a spoon until evenly spread out. Bake for 10 minutes. Set aside.
Wipe out the food processor and the add ricotta cheese, flour, eggs, 1 tablespoon maple syrup, sugar, vanilla and pinch of salt. Process until smooth and creamy. Pour the cheese mixture on top of baked crust. Bake for 30-35 minutes. Allow cake to cool on wire rack then top with sliced strawberries. You could use any berry (blueberries, raspberries, blackberries or a combination of all of them).
Note: Think of this cheesecake more as a tart, given it’s very petite height. An alternative method would be to make individual cheesecakes using a muffin tin with cupcake liners. Divide crust between 12 muffin cups lined with paper cupcake liners and bake for 5 minutes. Fill each with cheesecake filling and bake for 14-16 minutes.
JudyMatusky.com