Festive Dessert for the Fourth

Raspberry and Lemon Ricotta Mock Cheesecake

From the kitchen of Carolyn Lillehaugen 

Originally from the book “How to Eat More Plants”

Crust:

2 cups finely chopped nuts (walnuts, almonds or pecans)

½ cup cooked quinoa

6 dates, pitted

1 Tbsp ground ginger

1 egg, lightly beaten

Filling:

2 cups ricotta

¾ cup Greek yogurt

2 large eggs plus 1 more egg yolk

3 Tbsp flour

3 Tbsp honey or maple syrup

Juice of 1 lemon (about 3 Tbsp)

1 cup frozen raspberries

Raspberry topping:

½ cup sugar

2 Tbsp cornstarch

1 cup cold water

2 or 3 cups fresh or frozen raspberries

Preheat oven to 375

Line the base and sides of 9 inch springform pan with parchment paper

To make the crust, place the nuts, quinoa, dates and ground ginger in a food processor or high speed blender and blend until just combined – leaving a bit of texture.  Stir in the egg.  Transfer mixture to the springform pan and press down in an even layer. Bake for 20 minutes until golden brown.

While the crust bakes make the filling.  Place the ricotta, yogurt, eggs, flour and honey in a food processor or mixer and blend to combine (about 1 minute) Scrape the sides and blend again for another minute.

When the crust has baked for 20 minutes, take it out and pour the filling mixture on top. Gently add in the raspberries and fold in.

Lower the oven to 350 and return the dessert to the oven.  Bake for 40 minutes until the middle has just set.  If there is any wobble, bake another 5 or 10 minutes. 

Turn the oven off, crack the door open and allow the dessert to cool in the oven.  Then remove and chill in the fridge overnight. Serve with topping.

To make the topping combine the sugar and cornstarch in a large saucepan.  Stir in the water until smooth. Add the berries. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened.  This topping can be stored in a glass jar for a few weeks.  Great for topping pancakes too.

Note: When I first made this recipe, I was experimenting with healthy desserts and I thought it was a little too "crunchy" and might not appeal to others. However I took it to share with my Bible Study friends and they all loved it and encouraged me to share it here.