One of my favourite desserts would have to be a Baked Ricotta Cheesecake.. although it’s not a GAPS Friendly dessert not everyone is doing the GAPS diet so I thought I’d share.
Baked Ricotta and Almond Cheesecake
90 grams organic ghee (see recipe under GAPS section of my website on how to make your own)
100 grams raw organic honey
500 grams ricotta (I make my own using raw or organic milk but you don’t have to do this)
180 grams organic almond meal
1 teaspoon bicarb soda
1 teaspoon vanilla essence
180 grams sultanas or blueberries (optional)
I use the Thermomix to make this as it’s quick and easy but you could use a food processor or cake mixer if that’s what you have.
In the Thermomix grind the almonds on speed 9 for 8 secconds
Add all ingredients into the Thermomix (except the sultanas or blueberries if you’re using them) and blitz on speed 7 for 20 seconds, scrape down the sides and mix around a little then blitz again on speed 7 for another 10 seconds until it’s looking nice and creamy.
Add in the sultanas or blueberries and gently fold into the mix by hand so they don’t get broken up.
Line a 23cm spring loaded baking pan with baking paper and then grease with some almond oil or coconut oil (whichever you prefer), pour in the mix and bake in a preheated 180 degree celcius oven for 30-40 minutes or until nice and brown.
Leave it to cool before taking it out of the tin and you may need to run a knife around the edges to make sure it hasn’t stuck.
Serve with a few berries or just on it’s own.. delicious.