Vanilla and Ricotta Cheesecake with Lime Curd Swirls (GF)

VRCfirst

Vanilla and Ricotta Cheesecake with Lime Curd Swirls – This was my entry to a competition where the criteria was that it needed to make 12 slices and be less than 350 calories per slice

This is a really yummy, creamy cheesecake with a crunchy caramel base which has been enjoyed by a few people in my village 🙂

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Another plus point is it’s an easy peasy no bake delight.

Macros per slice:

Calories 295, Fat 16.9g, Carbs 23.5g, Fiber 0.2g and Protein 5.2g

Ingredients:

  • 10 Kallo Caramel Rice Cakes
  • 90g Unsalted Butter
  • 500g Ricotta
  • 300g Philadelphia
  • 150g Golden Icing Sugar
  • 3 Tsp Vanilla Bean Paste
  • 100g Lime Curd

You will need:

  • 8 Inch Spring Form Tin
  • Foil To Line Base
  • Cling-film
  • Food Processor
  • Small Saucepan
  • Large Mixing Bowl
  • Electric Whisk
  • Spatula
  • Scales / Measuring Spoons
  • Fridge
  • Foil Line the base

    Line with cling film

  • Pop your caramel rice cakes into the food processor and blitz until like breadcrumbs

  • Melt your butter over a medium heat

  • Add you rice cracker crumbs and stir in well

  • Until evenly coated and starting to stick together

  • Allow to cool a little and then transfer to prepared tin

    Spread evenly over base and press down

  • In mixing add your ricotta, philadelphia, golden icing sugar and vanilla bean paste

    Mix in well with your electric whisk

  • Swirl through your lime curd into mixture

  • Don’t over mix

  • Add you your biscuit base

    Cover and chill in fridge for at least 5 hours before serving.

    Enjoy

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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