Ricotta Baked Cheese Cake

Ricotta Baked Cheese Cake
Serves 12
This is a delicious high energy dessert suitable for malnourished individuals suffering from dysphagia. Serve with fortified custard, see below.
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Prep Time
10 min
Cook Time
50 min
Total Time
8 hr
Prep Time
10 min
Cook Time
50 min
Total Time
8 hr
159 calories
5 g
55 g
13 g
6 g
7 g
63 g
101 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
63g
Servings
12
Amount Per Serving
Calories 159
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 55mg
18%
Sodium 101mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
0%
Sugars 4g
Protein 6g
Vitamin A
9%
Vitamin C
0%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Fresh Ricotta 400g
  2. Cream Cheese 250g
  3. Castor Sugar ½ cup
  4. Vanilla essence 2 tsp.
  5. Icing sugar
  6. Cinnamon powder
  7. 1 egg
  8. Canola oil spray
Instructions
  1. Beat ricotta, cream cheese, sugar and vanilla until smooth.
  2. Add egg. Beat until combined.
  3. Spoon mixture into sprayed pan.
  4. Place pan on hot baking tray in oven. Bake for 50 minutes or until golden.
  5. Cool cheesecake in oven for 4 hours with door ajar.
  6. Refrigerate overnight. Remove from pan. Dust with icing sugar/cinnamon.
beta
calories
159
fat
13g
protein
6g
carbs
5g
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