Berry time continues - a delicious, low-calorie cheesecake—this time with raspberries.
Preheat the oven to 175 °C.
Place 2 eggs, banana, oatmeal, and sweetener in a bowl and blend until smooth. Set aside to allow the oatmeal to swell.
Place the dough in the tin, flatten and bake in the oven for 10 minutes.
While the base is baking, prepare the filling - add sweetener to 2 eggs, culinary curd, skimmed milk curd, Ricotta, vanilla, and sweetener and blend everything into a smooth paste. Then add the cornstarch and mix.
Take the base out of the oven and fill it with the filling. Top with the raspberries, return to the oven and bake for ~30 minutes.
Finished product weight 1455
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
