Baked Fig Ricotta Cheesecake (gluten free)
Good Food Everyday
Good Food Everyday
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Ingredients

  • For the base
  • 120 g oatcakes
  • 2 teaspoons cold pressed coconut oil
  • 3 tablespoons cocoa powder
  • 2 tablespoons peanut butter
  • For the filing
  • 500 g fresh figs
  • juice of 1/2 lemon
  • 500 g ricotta
  • 200 g mascarpone
  • 200 g yoghurt
  • vanilla
  • 4 eggs
  • Stevia [the equivalent of 120g, check the conversion table on your packet]
  • 2 tablespoons cornflour

Instructions

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