I made only amazing cheesecake to celebrate this special time and nice egg dish for breakfast (in the next post).
RICOTTA CHEESECAKE with ALMONDS
- 180 g crashed amaretti biscuits, finely crashed
- 50 g coconut oil
- 1 TBS real vanilla extract
- 500 g ricotta
- 250 g mascarpone
- 80 g coconut palm sugar
- 100 g ground almonds
- 2 TBS potato flour
- 2 eggs
- lemon zest (how much you like)
- almond flakes
Preheat oven to 170 C. Line a round baking tray (20-24 cm) with parchment paper.
Melt coconut oil and mix with crashed biscuits. Spread mixture evenly on the baking tin and place into the fridge for about 15 minutes.
In the meantime, place the rest of ingredients in a large bowl and mix well. You can use food processor to do that.
Then pour cheese mixture on the prepared earlier base, sprinkle with almond flakes and bake for 45-55 minutes or until lightly golden brown on the top. When ready, turn off the oven and leave cheesecake inside to cool slowly down leaving the oven door ajar.
Then place the cheesecake in the fridge for minimum 2 hours or overnight.
* Next time I will not use any sugar when using amaretti biscuits (they are very sweet).
** I used square baking tray when making that cheesecake.