Ricotta Cheesecake Flan

Ricotta Cheesecake Flan

I am seeing my friends this afternoon for another movie session. We get together, watch a movie or two (our current trend is Tarantino films but once they’re exhausted I’m sure we’ll move on…) and eat food that we’ve all prepared. We try to go with “healthy” snacks – doesn’t always happen but I think we all endeavour to bring/make things that are not too high in fat etc.

I am suffering from a bad case of the “can’t-be-bothered”s this weekend. I am tired and grumpy and my body is whacking out on me (is that a term? it sounds rude) i.e. causing me pain (stupid hiatus hernia). I was going to try and make something complicated and impressive but instead went with a dessert that is neither. Just simple and easy.

I got a recipe from a cook book at work that is filled with dishes suitable for people with dementia (in some of the later stages of dementia, swallowing can be a problem as can eating and feeling hungry in general) and are all pretty simple and quick to make.  The recipe called for quark cheese but I didn’t have any and a quick scout around my local shops did not produce any.  So I had to adapt things a little bit… Which is probably why it didn’t turn out exactly as I wanted.  I used ricotta cheese and yoghurt instead of the quark.  I guess this makes it a “healthier” and lower-in-fat recipe, but also made it less “cheesy” and dense, the way it would have been with the quark…

Anyway, try this if you’re looking for something quick to make and can’t be bothered with a lot of whipping/beating/mixing etc. It has a nice flavour and is light and goes wonderfully with a berry compote or some fresh fruit.

Ricotta Cheesecake Flan

375g Smooth Ricotta
125g Greek Yoghurt (I had a honey flavoured one)
1 Egg
100g Sugar
1 teaspoon Vanilla Essence
Pinch Salt
2 TBS Cornflour
20ml Cream
1 tsp lemon zest
1 tsp lemon juice

Grease and line a round springform tin.
Preheat oven to 180 C
Mix all ingredients together in a large bowl.  Whisk until smooth.
Pour into springform tin.
Bake for approximately 40 minutes.  Flan should be set and slightly firm to touch.
Let cool/chill in fridge – overnight is best or for several hours.

Serve with fresh fruit or berry compote.

IMG_0134

And that’s it!  Pretty simple.  The original recipe called for 500g quark cheese instead of the ricotta and yoghurt – so give that a go if you can find quark!

Well, I’m off – hopefully my friends will like the dessert and hopefully my silly tummy / hernia will let me eat too!  Hope you’re having a lovely Sunday 🙂

PS Sorry about lack of crafting posts on here lately…haven’t had time to do anything even remotely crafty these last couple of weeks but will get back into it soon I promise! 🙂

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PPS Back home again after the movie night.  Dessert went down a treat.  T’was yummy 🙂

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