Baked Ricotta Cheesecake mmmmm

As promised I’m sharing some recipes from my just completed ‘Cook Yourself Slim this Spring’ classes.  Thank you to my lovely group.  Last night we enjoyed some treats of the guilt-free variety – cream-free chocolate truffles, ricotta cheesecake, healthy berry crumble and more!  It’s all about using real ingredients to satisfy the taste buds completely.

I made this cheesecake again this morning for my brother’s birthday lunch – it’s so simple and easy to prepare.  We had it with berries and some soya yogurt (which I only just started using – bought a 500g tub to check it out and it’s very low-cal as well as being a perfect accompaniment to a sweet dessert like crumble or tart – not as sharp as natural yogurt and with a little hint of vanilla.  Soya products are good for us – especially women around the time of the menopause.   A component mimics the action of oestrogen in the body and can alleviate some of the symptoms that go along with this time in the life.)

Baked Ricotta Cheesecake with Poached Plums

For 4

4 Jacobs gingernut biscuits

2 tsp butter

130g / 5oz ricotta cheese

110g / 4oz extra light cream cheese

30g / 1oz caster sugar

1 egg

1 lemon, juice & zest


2 purple plums, quartered

30g / 1oz caster sugar

100ml water

1 bay leaf

1 whole black peppercorn

½ lemon, juice of


  1. Preheat the oven to 160 C.
  2. Start by preparing the plums.  Heat the water and sugar together over a medium heat and add the bay leaf and peppercorn.  Once the sugar has dissolved add the quartered plums and cover with a lid.  Bring the boil, turn down the heat and keep at a very gentle simmer for 15 minutes.  Add more water if it evaporates too quickly.  Remove the lid and increase the heat slightly.  Continue simmering with the lid off to reduce the cooking liquid until you have quite a thick syrup.  Take the pan off the heat and stir in the lemon juice.  Remove the bay leaf and peppercorn.  Allow to cool.
  3. Melt the butter in a small saucepan.  Crush the biscuits up roughly and stir them into the melted butter.  Divide between 4 small ramekins and press down well into the base.  Refridgerate until ready to use.
  4. Beat the egg with the caster sugar until well combined.  Beat in the cheeses, lemon juice and zest.  Mix together well.  Divide the cheese mixture between the 4 ramekins.  Smooth the tops and bake in the oven for 20 minutes until the top feels set but has a very slight wobble in the centre.  Allow the cakes to cool in the ramekins at room temperature.  For serving use a knife to loosen the edges of the cheesecake from the sides of the ramekin.  Invert and empty the individual cakes onto a serving plate.  You will be serving these like upside down cheesecakes.  Place 2 quarters of plums on the top of each cheesecake and drizzle the tasty syrup over and around the plate.

You could also make this in a spring-form tin but I would triple the recipe and bake for almost an hour.

This comes in at 215 calories per portion!  Pretty good for a fabilicous dessert. Ginger, lemon and cheese is a good combination – may even be good to have another hint of it in the syrup if you’re a ginger fan.  It’s also good with a little berry compote.


3 responses to this post.

  1. Posted by Una on February 3, 2011 at 7:06 pm

    Going to make this for Jenny’s birthday brunch!! yum, yum! Lisa will be delighted as she’s on WW.


  2. Gotta love a dessert that looks that yummy and still won’t pack on the pounds. It sounds delightful. I have a weekly sweet treat linky party on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link your treat up.


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