About a month ago I posted a recipe for a delicious baked ricotta cheesecake. When I made the batter to fill the cheesecake, I
slightly really overestimated how much I would need and made way too much. Whoops! But instead of making an extra crust, I decided to bake these in ramekins, instead.
If you’re looking for an easy dessert for a dinner party that can be made ahead of time, then look no further. These cheesecakes are the perfect blend of fluffy and creamy; the zing from the lemon plays well with the berries and they are not overly sweet. They will keep well in the fridge for 3-4 days in an airtight container (which prevents the top from drying out and forming a skin – yuck). As long as you keep your serving to one ramekin, you won’t walk away from this dessert feeling terribly guilty – just pleasantly satisfied… but this of course depends on everything else you’ve eaten that night.
- Ricotta and cream cheese are not low in lactose, so this recipe isn’t suitable for those who malabsorb lactose.
- The eggs I used were 50 g each.
- Pure maple syrup does not have additives in it that may increase the level of FODMAPs present, thus should be safe.
- Fresh lemon juice is generally better tolerated than lemon juice concentrate. If you use the concentrate, only use 20 ml.
- Pure vanilla extract is low FODMAP.
Potted Raspberry and Ricotta Cheesecakes
Makes enough to fill 8 x 4 oz. ramekins
- 275 g ricotta cheese
- 115 g cream cheese, softened
- 2 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup dextrose or castor sugar
- 1 tbsp. lemon zest
- 30 ml fresh lemon juice
- 1 tbsp. potato starch
- 1 tsp. pure vanilla extract
- Raspberries to scatter over base of ramekins
Pre-heat your oven to 150 C/300 F and boil a kettle full of water.
By hand or in a stand mixer using the whisk attachment, blend the ricotta cheese, cream cheese, eggs, maple syrup, dextrose, lemon zest and vanilla extract together. A stand mixer will give a smoother end product and makes life a lot easier.
Meanwhile, mix the potato starch and lemon juice together to create a smooth paste. This step is important, because if you mix the potato starch into the mixture as a powder it may cause your baked cheesecakes to become gritty, which is not a texture we want to associate with this dessert.
Scatter the bases of the ramekins with the raspberries and cover with the cheesecake batter. Lightly tap each ramekin on the bench top to eliminate air bubbles.
Place the ramekins in a large baking dish and place that dish in the oven. Pour the boiling water into the baking dish so that it surrounds the ramekins up to 3/4 height – this water bath technique allows the cheesecakes to bake slowly and evenly while providing steam to prevent them from drying out, thus eliminating those unsightly cracks from the surfaces that can form as they cool.
Bake for 20 minutes at 150 C/300 F and then turn the oven off. Open the oven door for 60 seconds before closing it again and set the timer for 15 minutes more. Remove the baking tray with ramekins from the oven and then take each ramekin out of the water bath.
Let the potted cheesecakes cool for 30 minutes before refrigerating in an airtight container for 2-3 hours to finish the setting process. Store in the fridge for 3-4 days, max. If you do not store them in an airtight container, your fridge may dry out the surface and a skin will develop. You can also freeze these cheesecakes, if your ramekins/pots are freezer safe – again, in an airtight container is best to prevent frost damage.
Serve with vanilla bean ice cream or whipped cream to cut the richness if necessary… and enjoy!