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
Meg
