Sugarfree ricotta cheesecake with Stevia

Ok, I'll admit it, I had to try this cake. Because I was genuinely intrugued by the fact that a teaspoon of Stevia contains 10% of the calories of the equal amount of sugar.
And since I've been on a continous diet since the beginning of the year, still 3 more kgs to go, this sounded like the perfect cake for me. And indeed this was.

Ingredients:

• 250g of ricotta cheese
• 2tbsp creme fraiche
• 2 large eggs
• 3 tbsp of plain flour
• Stevia (measure in a measuring jug quantity equal of 125 g sugar)
• rhubarb
• 1 Orange

It's one of the easiest bakes.

Prepare the rhubarb first:
Clean the rhubarb sticks and cut them into equal pieces, and place then into a ovenproof dish large enough to hold them in single layer, grate the zest of the orange on top, and then squeeze the juice and mi with stevia according to taste. Place it in a preheat oven at 130 Celcius and bake for half an hour. When ready, take out the rhubarb, and turn the heat up to 180 which is what the cheesecake needs.

While it's roasting prepare the dough. Place the ricotta into a bowl (it won't look much, but don't let your perception mislead you - I've ended up doing double the quality, which was a bit too much for 2 of us), and beat until creamy, adding the creme fraiche gradually. Separate the eggs, add the yolks and half of the stevia to the mix, beat with a mixer, gradually adding the 3 tablespoons of flour.  Beat the eggwhites until the foam is so thick that you can lift if above your head. Then slowly fold the meringue into the dough, and place into any preferred baking dish, and bake for 35 minutes. leave to cool before serving (It'll sink, but don't worry) and serve with rhubarb topping.

 

 

Jo etvagyat!