How to make
For the base, crush the biscuits and mix them with the coconut shavings and ground oats or bran. You can also add nut flour such as from almonds or hazelnuts.
Add the coconut oil, it should not be too hard or too liquid, but with the consistency of soft butter.
Stir and pour the mixture into 4 molds with a detachable bottom for individual cakes with a diameter of about 10 cm. You can also use a large cake pan, according to the amount of products.
As the coconut oil will harden a lot in the refrigerator, it is good to pre-grease the bottom of the forms with a little oil, so that the cake base does not stick or to put a layer of baking paper.
For the cake mixture, you only need to mix the dietary cream cheese (it is not inferior to the full-fat one) with the ricotta. We know about it, that due to the double heat treatment during its preparation almost all fats are extracted and this makes it a dietary product.
Do not beat the cheese for too long so that it does not liquefy. Sweeten it to your taste with stevia powder. Try it and add more if you have to. Keep in mind that even if you make the mixture much sweeter, it will contrast wonderfully with the sour taste of the raspberries, which we will not sweeten further to keep them fresh.
Pour the cheeses over the cake base, cover it with cling film and refrigerate it to set for a few hours. For faster consumption, the cake can be prepared in cups and that way even if it is softer due to the lack of gelatin, it will not be a problem.
Another way for the cheesecake to set is to use agar-agar powder.
It can also be put in the freezer briefly or even freeze it more, which will make it like a semifreddo.
Before serving, crush the fresh raspberries on top and cover the dietary raw raspberry cheesecake with them.
Enjoy!
