About
This sweet and creamy baked ricotta makes for a great fuss free cheesecake served without a base but topped with crunchy candied pecans.
Perfect for a weekend treat or when entertaining guests.
Ingredients
- 9 ounce ricotta cheese
- 2 tablespoon maple flavored syrup by lakanto
- 1 medium raw egg whole
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavored syrup by lakanto
- 1 teaspoon unsalted butter
- ½ teaspoon cinnamon, ground
- ¼ cup, halves pecans, raw
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease 2 medium ramekins with butter.
- Add the ricotta, egg, cream, 1 tablespoon of lakanto syrup and the vanilla to a mixing bowl. Beat together to combine until smooth.
- Divide the mixture evenly between the two buttered ramekins.
- Transfer to the oven to bake for 25 minutes until lightly golden.
- Whilst the cheese is baking, add the pecans to a small pan along with 1 teaspoon of lakanto syrup and the cinnamon. Turn the heat to low/medium and toast the nuts until fragrant. Stir often to ensure they are well coated in the syrup.
- Allow the cheese to cool a little before carefully turning out onto a serving plate. Drizzle with the remaining syrup and top with the candied pecans to serve.
Nutrition Facts
- Servings: 2
- Calories: 402.0kcal/1681.9kJ (per serving)
- Fat: 32.3g (per serving)
- Carbs: 13.7g (per serving)
- Protein: 18.5g (per serving)
