Ricotta Cheesecake

Ingredients:
> For the base:
- 1 cups fresh almonds
- 50 gr butter, softened

Method:
Place the almonds in the TM bowl and blend them at speed 10 until they are powder-like.
Add butter and mix for 10 seconds at speed 10.
Place the nut crust into a 18cm dessert pan to form the base of your cheesecake.

> For the cake:
- 500 gr reduced fat ricotta cheese
- 1/3 cup of Stevia sweetener
- 1/4 cup whipping cream
- 2 tbsp almonds flour
- 1/2 tbsp vanilla essence
- 2 eggs (whole)

Method:
Preheat oven at 175°C.
Place the ricotta, Stevia, whipping cream, almonds flour, vanilla and eggs into the TM bowl. Blend for 1 minute at speed 6 until smooth.
Pour the mixture onto the nut crust.
Bake at 175°C for 45-50 minutes.
Refrigerate for 3 hours or overnight.

Tips:
For a berry cheesecake, add the fruits on top of the cheesecake before baking.