Riccota Cheesecake




Healthy Cheese Cake? Yes!



  • 400 g ricotta cheese
  • 100 g whipping cream (not whipped into thick and no extra ingredients like sugar))
  • 1 teaspoon coconut sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon raw honey
  • a pinch of vanilla ( the real one, blended brown vanilla bean)
  • one handful of raspberries (I used frozen which I harvest in the summer but you can use fresh as well)
  • some almonds for decoration


  • 150 grams almonds
  • 40 grams cocoa butter
  • 1 tablespoon raw honey
  • a pinch of vanilla ( the real one, blended brown vanilla bean)


  1. Blend the almonds with a food processor to almond meal.
  2. Mix the melted cocoa and coconut butter with almond meal and set the mix to the bottom of a springform cake tin (diameter 16 cm, if you don´t have it you may double the ingredients).
  3. Press the dough and put it on the edges too. Put it in the refrigerator while making the filling.
  4. For filling beat up the whipping cream with vanilla and coconut sugar.
  5. Mix ricotta with raw honey. Add maple syrup and whipping cream.  Mix well.
  6. Put 1/3 of the raspberries at the bottom of the cake where is the almond mix.
  7. Add filling.
  8. Decorate the cake with raspberries and almonds.
  9. Keep the cake in the refrigerator for at least 2 hours before serving. It is better when it stays overnight. 
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