January 19

Ricotta Cheesecake


Ricotta Cheesecake

Did somebody say DESSERT?! Yes, love this simple recipe and all the flavors that just melt in your mouth! If you want to use vegan cream cheese as a substitute, you absolutely can! Hope you enjoy this creamy dessert as your occasional indulgence! 


  • 8.8oz cream cheese, softened
  • 200ml maple syrup
  • 2 eggs
  • 2 oranges, juiced
  • 1 tbsp cornflour
  • 2.2lb fresh ricotta
  • 2 tsp vanilla essence
  • 8.8oz blueberries

Start by preheating the oven to 180°C/350°F/gas 5. Line a baking tray with baking paper.

Using an electric mixer, beat together the cream cheese and maple syrup on high for about 5 minutes.

Next, add the eggs, orange juice, cornflour, ricotta and vanilla essence. Beat for another 4-5 minutes or until very smooth. Gently mix through the blueberries.

Place in the oven and cook for 40 minutes.

Cool for 4 hours in the fridge before serving.

P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring. 

For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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