A simple, no sugar added treat to share with friends and family!
Let's face it. Staying away from refined sugars can be a real challenge, especially during the holidays!
Simple, Quick and Yummy
“Yes this is still a splurge, but with no refined sugars and fresh ingredients, I can treat myself and my family.”
INGREDIENTS
1/2 lb. (about 1 1/8 Cups or 250g) cream cheese, softened
1 Cup (225ml) real maple syrup
2 large eggs
Finely grated zest of 1 orange, plus the juice of 2 oranges (about 1/2 to 2/3 Cup)
1 tbs each corn flour
1tbs ground cinnamon
4 1/2 Cups (1kg) fresh ricotta
1 vanilla bean, split, seeds scraped
1 1/4 Cups (250g) blueberries
1/2 cup (75g) roasted hazelnuts, chopped
1 drop doTERRA cinnamon oil, 2-3 drops doTERRA wild orange oil (optional)
INSTRUCTIONS
“I can't believe how yummy and how easy this is!”
Preheat oven to 350 degrees Fahrenheit (180°C)
Beat cream cheese and 1/2 cup (125ml) maple syrup with electric beaters on high speed for 5 minutes or until combined. Add eggs, orange zest, corn flour, cinnamon, cinnamon oil and ricotta, and beat for a further 5 minutes or until smooth and combined.
Transfer to a 5 Cup (1.3L) baking dish, then bake for 40 minutes or until golden and firm, but center has a slight wobble.
Cool, then chill for 3 hours.
Topping:
Before serving, preheat oven again to 350 degrees (180°C).
Orange Syrup: Combine orange juice, vanilla pod and seeds and remaining 1/2 Cup (100ml) maple syrup in a small pan over medium heat, stirring until reduced and thickened. Add wild orange oil and stir.
Place blueberries in a baking dish and spoon over 2 tbs orange syrup, reserving remainder to serve. Roast for 12-15 minutes until berries start to burst. Cool for 5 minutes.
Top cheesecake with blueberries, hazelnuts and remaining orange syrup.
TIPS
You know that you're going to love this so you might as well just go ahead and double it from the start! If you can't find hazelnuts, try pecans. Store in the refrigerator.
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