Mel Christensen

Mel Christensen

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Clean Italian Ricotta Cheesecake

Italian Ricotta Cheesecake2

Italian Ricotta Cheesecake 

*Gluten Free, Grain Free, Sugar Free


Pastry Shell
-Makes enough for one large 24 cm pie crust.

• 60g (3 tbsp.) extra virgin coconut oil
• 2 tbsp. raw honey or rice malt syrup
• 2 large eggs
• 50g coconut flour, sifted
• 50g almond meal (or almonds ground in Thermomix 10sec./Speed 9)
• 1/8 tsp pink Himalayan salt


1. Preheat oven to 180C.

2. Line a 24cm spring form tin with baking paper using a bit of coconut oil to ensure paper sticks to the base and sides of your tin.

3. In a medium bowl or food processor, combine all ingredients until a nice, pliable dough is formed. Add extra wet or dry ingredients if you have not yet achieved this. (TM 10 sec./Speed 6)

4. Roll the dough into a circle (between 2 sheets of baking paper to prevent sticking) and place into the base of your prepared spring form tin. (If dough is falling apart refrigerate for about 30 minutes and it should make things easier.)




• 80g almond meal (you can make this yourself in a good food processor) – TM – Blend 80g whole almonds  5 to 10 seconds / Speed 10 – until they are at the consistency you desire (don’t overdo it though – otherwise you will have almond butter!).
• 3 eggs
• 80g  Natvia
• 350 g European style cottage cheese – room temperature (not the stuff in the tub! This one comes in a block. Brancourts makes a fabulous one available by the kg at Costco)
• 650 g fresh ricotta
• 100 g sultanas , soaked overnight in a little brandy or pure maple syrup
• Coconut flour (or Almond flour) and cinnamon for dusting


1. Put the almond meal for the filling on a tray and lightly roast it in the oven.

3. Beat the eggs with half the Natvia until pale and frothy. Set aside. (TM – Insert butterfly and whisk 1 min. / Speed 7)

4. Beat the  cheeses with the remaining Natvia until smooth. Gradually fold in the egg mixture. (TM – Just add cheeses and Navia to egg mix and process 20 sec. /Speed 8, scrape and repeat.)

5. Fold in the almond meal and sultanas/ cherries. (TM – 10 sec / Speed 5)

6. Spoon into the prepared pastry base and bake in the oven for about an hour. (It will be starting to brown on top and seem slightly undercooked in the middle but it will set on standing so be careful not to overdo it!

7. Leave to cool to room temperature, remove from the tin and dust with coconut flour or Natvia. (Mill Natvia in Thermomix for a finer icing sugar consistency or use Natvia Icing Mix.)