Healthy Lemon Ricotta Cheesecake

INGREDIENTS FOR THE CRUST:

• 2 1/2 cups of Almond Flour

• 6 packets of Stevia

• 1/4 cup of melted Coconut Oil

• 1/2 tsp Vanilla Extract

• 1 Egg

INGREDIENTS FOR THE FILLING:

• 1/3 cup reduced fat cream cheese

• 3 cups of low fat Ricotta

• 1/4 monkfruit 

• 2 droplets of stevia

• 1 tsp vanilla extract 

• Zest of 1 lemon

• Juice Of 1 lemon 

• 3 eggs (beaten) 

INGREDIENTS FOR BERRY DRIZZLE:

• Few tbsp of  no sugar added Berry Jam

• Juice of 1 Lemon

• Fresh Raspberries or berries

INSTRUCTIONS:

1. Preheat oven to 320 degrees Fahrenheit.

2. Mix ingredients for the crust in a bowl until it becomes like a dough and put it in the fridge while you make the filling.

3. While the crust sits in the fridge, start the filling by whipping the cream cheese & the ricotta in a large bowl. 

4. Add the monkfruit, drops of stevia, zest & juice of the lemon and the vanilla extract to the mixture and keep on mixing well.

5. In a separate bowl, beat the eggs and then incorporate them to the mixture. Mix everything softly until all ingredients blend together.

6. Take the crust out of the fridge and place on a greased baking pan.

7. Once the crust is placed, add the mixture of the filling in the middle, spread evenly and place into the oven for 40 minutes.

8. Once it’s ready, take out of the oven, let cool for 10 mins and get started on the Berry Drizzle by placing the ingredients in a pan on low heat. Stir until it all melts and blends together and then drizzle over the cake.