Wednesday, 15 November 2017

Beautiful Baked Ricotta Slice

On the weekend, I bought two tubs of discounted and delicious biodynamic ricotta, made with creamy milk from the cows that graze on the lush green grasses of "home". This fresh, soft cheese is produced by a family-owned dairy, in a little town called Millaa Millaa on the Atherton Tablelands, a shortish drive from where I grew up and from where my Mum still lives. I think what I really bought, besides two tubs of ricotta, were memories!

One of those tubs of ricotta, save for a small amount leftover, became this beautiful baked slice. It has a crumbly base, a creamy filling that's not too sweet, the sharpness of raspberries or sweet bursts of dark chocolate chips and then an extra crumble on top! All made in next to no time in a food processor. Simple!

A sublime slice!

The recipe belongs to Linda, from her inspiring blog, The Witches Kitchen. It's one of the many delicious recipes featured on her blog that really champions fresh, wholesome food. All I did was substitute raspberries for blueberries, coconut sugar for brown sugar. I also experimented with some dark chocolate chips in half of the topping. Here's how it came together in my own kitchen:

 A simple baked base of wholemeal spelt flour, coconut sugar and butter. 
All whizzed up & baked while the creamy topping is made.

Blended ricotta, yoghurt, eggs, lemon juice & coconut sugar forms the creamy topping.
Almost cheesecake!

Little dark chocolate chips & tangy frozen raspberries ...
... dotted into the creamy topping.

Sprinkle crumble (reserved mixture from the base) over the top before baking. 
Next time, I plan on adding some coconut!

Bake & leave in the tin to cool.
 Cut into squares & refrigerate in air-tight container...after you've sampled a piece!

This sublime slice is crumbly and creamy and cheesecake-y. The perfect way to use up some of that beautiful ricotta. It's lovely ... like a little slice of home!

Meg




22 comments:

  1. That looks absolutely delicious!!!

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    1. It tastes as delicious as it looks, Debbie. Really lovely! Meg:)

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  2. This looks divine, Meg! We are travelling up to Cairns next week to visit our daughter and will probably do a day trip up to the Tablelands, last time we were there we bought some fabulous cheeses home. Have a lovely day.
    Fi

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    1. How lovely that you are going to see your daughter, Fi, and that you will have a day up on the Tablelands. There's some amazing produce and products grown and made up there. Enjoy taste testing! Meg:)

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  3. That looks yummy, Meg. Linda has some great recipes. I bought her eBook a while back. I have been meaning to buy some milk to make ricotta cheese so must remember to do that.

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    1. I have one tub of the ricotta left, Chel, and I think I might make some spinach and ricotta triangles or something like that. Really such a simple and versatile cheese to cook with. Meg:)

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  4. I'd forgotten all about the Witches Kitchen blog, I used to follow it, not sure how I'm not anymore, I will have to reconnect, she always had lovely recipes, this one looks great!

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    1. I really love Linda's recipes and have a whole list of ones I want to try! This turned out really well. Meg:)

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  5. Mmm...I can smell that! I just love the smell of baking cheese in a desert. Only I don't think my waistline would love me, if I made this. Tempting though. :)

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    1. It did smell lovely while it was baking, Chris. I was very keen to try a piece! It has quite a low sugar content, 3 Tablespoons coconut sugar in the base and 3T in the ricotta topping. You could possibly try making it with a low fat ricotta as well. Meg:)

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    1. It tastes delicious too! It was very quick to whizz up in the food processor too. Meg:)

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  7. This looks and sounds delicious Meg. Yum.
    I’m going to check the Witches Kitchen blog for other recipes.
    Thanks for sharing.
    Kylie

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    1. I think you'll find lots of lovely recipes to try over at The Witches Kitchen, Kylie. Happy cooking! Meg:)

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  8. Oh! I want some now. Just adding ricotta to my shopping list.

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    1. Will yours have raspberries, Lucy?? Or blueberries?? Meg:)

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  9. You sound really happy and inspired, Meg. That looks delicious. Well done.

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    1. Thanks, it's a lovely treat! I especially love the raspberries. Meg:)

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  10. That does sound lovely, I love ricotta.

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    1. I love ricotta too. I love that you can make sweet or savoury things with it. Meg:)

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  11. I might give this a try next year with my next crop of blueberries.

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    1. It would be lovely with blueberries! Meg:)

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