The delicate flavors of fresh ricotta and lemon shine through in this decadent but sugar-free cheesecake. Puréeing dates with a touch of water provides a bit of sweetness, and since you’re using the whole fruit, you’re getting its fiber and other nutrients.
- 11⁄2 cups raw almonds
- 1 cup pitted dates
- 4 tbsp melted butter
- 16 oz fresh ricotta, drained
- 8 oz cream cheese, cut into chunks
- 3 eggs
- 1⁄2 cup date purée (see ingredients and recipe below)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups mixed berries & sliced kiwis
- 1 cup pitted deglet noor dates
- 1⁄2 cup hot water
1. For date purée, cover dates with hot water in a bowl. Let soak at least 30 minutes or overnight. Purée in a blender or food processor until smooth.
2. Heat oven to 350°F. Wrap the outside of a 9-inch springform pan with 2-inch-high sides in two layers of heavy duty aluminum foil.
3. In a food processor, pulse almonds and dates until the mixture is the texture of fine crumbs. Add butter and pulse until crust binds together. Press crust into the bottom of the springform pan and bake, 10 minutes.
4. In a clean food processor, blend ricotta, cream cheese, eggs, date purée, vanilla, and zest until smooth. Pour filling over crust and bake in center of oven until filling is golden, puffed, and jiggles slightly in the middle, 45 minutes. Let cool completely on a wire rack; transfer to the refrigerator and chill until cold and completely set. Slide a knife around the edge of the cheesecake before opening up the springform pan. Transfer cheesecake to a serving plate and decorate the top with raspberries, blueberries, and kiwi slices.
- Serving Size: 10
- Calories: 409
- Carbohydrate Content: 29 g
- Fat Content: 29 g
- Fiber Content: 6 g
- Protein Content: 14 g
- Saturated Fat Content: 12 g