Nate and I have had the privilege of leading a small group of newly/nearly married couples, and y’all? It is so much fun being able to pour into these amazing people. I remember the first year of our marriage like it just happened yesterday, and being part of a group of people in the same stage of life was so critical for us. It helped us work through some really hard times with a lot more grace than we would have handled it alone, not to mention we now have life-long friends because of it.
We’ve been slowly having them all over for dinner, one couple at a time, as well to really get to know them on a deeper level and if you know me there’s really not a lot that love more than getting to cook for others. I love this blog, this space that I’ve created over the past decade, but what would really make my heart leap is getting to cook for you IN PERSON and then sit and listen to your story. I’m reading a book right now that’s begging the question, “What makes your heart sing?” And for me? It’s enjoying good people and good stories over good food. What a blessing to have a chance to dig deeper with new friends over food – simple, not slaved over, and satisfying.
Last week I made this cheesecake as kind of an experiment for one of the couples we had for dinner, and it was my attempt at a healthier, lower carb (notice how I did NOT say low carb – just lower) dessert. Served with fresh berries it was a yummy and simple dessert that was pretty hands-off in the making!
A few notes about this one – the texture will not be like a regular cheesecake, thanks in large part to the ricotta (and the coconut flour if you’re using it). At first I wasn’t sure I’d like it, but then it felt like a really great combination with the berries – maybe a little more hearty and not quite as rich? I don’t know if that makes sense, but because ricotta tends to be a little grainier it stands to reason that texture will be part of the finished product. If you’re looking for something completely smooth you could certainly try using just mascarpone instead!
Next up, the coconut flour. Some of you are going to be all “what the heck?!” and that’s fine! A big reason for me using it was that without a crust I was concerned the finished product would be a little….watery? So I added a little bit of coconut flour to help absorb any of the extra liquid, and while it may or may not have made a difference I put it in the recipe anyway. Hey, you’re a grown-up and I’m not your boss…use it if you want to, and if you don’t? No big deal!
I hope you enjoy this the next time you’re making dinner! Enjoy!
MASCARPONE RICOTTA CRUSTLESS CHEESECAKE
Serves 16 (or, if you’re like me, 8)
- 8 ounces mascarpone cheese
- 15 ounces full-fat ricotta cheese
- 4 whole eggs
- 2/3 cup honey
- 1 tablespoon pure vanilla extract
- 1/3 cup plain Greek yogurt
- 1-1/2 teaspoons coconut flour (optional)
- Preheat oven to 325.
- Line an 8- x 8-inch cake pan with parchment paper, making sure it goes up all sides of the pan. This is how we get away with a crustless cheesecake without a springform pan; if you have a smaller (8-inch) springform pan you could certainly grease that up well and wrap it in foil for the water bath.
- In a mixer combine the mascarpone and ricotta until mostly combined.
- Add the honey and vanilla extract and mix until smooth.
- Add the Greek yogurt and eggs and combine on low until smooth.
- Add the coconut flour (if using) and mix until well combined.
- Scrape the batter into the prepared pan, being sure to distribute it evenly.
- Place the pan in a 9- x 13-inch pan and fill the larger pan until the water goes halfway up the side of the smaller pan.
- Bake at 325 for 80-90 minutes until the cake just barely jiggles.
- Turn off the heat and crack the oven for 30 minutes.
- Then remove the pan from the water bath and refrigerate for 3-5 hours until cool.
- Serve cold with berries.