Baked Ricotta Cheesecake Cups in Cherry

If you're trying to be healthy but occasionally want to nibble on something sweet, this recipe is great. You just need a blender and some basic ingredients. These baked ricotta cheesecake cups in cherry (or cake, if you don't feel like individually portioning it) are wonderful and measure in at about 135 calories per portion. I highly recommend this one. It makes 8 portions (or slices, if you make it in cake form).

Ingredients

• 375g of Light Ricotta
• 2 raw eggs
• Grated lemon or lime zest (skin) of 1 lime or 1 lemon
• 1 tsp vanilla essence
• Cherries, frozen, around 20 of them (or 175-200g)
• 3 tbsp of sugar (dessert size and not heaped)
• 1 tbsp flour, plain (dessert sized and not heaped)
• Olive oil spray

Method

1. Prepare muffin tin by placing cupcake holders/pans into muffin tin. Spray each very lightly with olive oil - 1 tiny spray. If making a cake rather than cups, prepare cake pan by spraying it very lightly with olive oil.
2. Preheat oven to 180 degrees. Adjust according to the strength of your oven.
3. Divide cherries among cupcake pans - 3 each on the bottom. If making the cake version, place 3/4 of the cherries or so on the bottom of the pan.
4. Using a blender or food processor, combine everything other than the berries until smooth. The mixture may resemble a batter.
5. Using a funnel to assist if require, pour the mixture evenly into each cup. If making the cake version, pour the mixture into the cake pan.
6. Garnish the top of the cake cups or cake with remaining cherries.
7. Bake for 30 mins or so.
8. Cool and enjoy. Refrigerate end enjoy too.

Pro tip: you can use any types of frozen berries for this cheesecake, so if you don't have cherries, don't fret.

Pro tip #2: if you don't want to waste a lemon or lime, simply try to time your making of this recipe with another where you need to use a lemon or lime. That way, you can grate the zest off and use the juice, resulting in no waste.