This is a variation of my cheesecake for one recipe.
2 tbs strong espresso
2 heaped tsp Jarrah Vienna flavoured coffee
40g low fat creamed cottage cheese
1 tsp Xylitol
Preheat oven to 180C and spray a 1-cup capacity ovenproof ramekin with cooking spray. Dissolve the Jarrah instant coffee in the espresso, allow to stand until cold. If you’re impatient, stand the cup or bowl containing the coffee in a larger bowl with some iced water in it.
Blend ricotta, cottage cheese and Xylitol in a food processor or blender until smooth. Add coffee mixture and blend again till well mixed. Pour into the ramekin and place it into a cake tin or similar-sized container. Fill the tin with boiling water to about halfway up the sides of the ramekin and bake for 25-30 minutes until set. Allow to cool before turning out onto a serving plate.
Note: my cheesecakes are a funny shape because, since we’re between houses, we didn’t bother unpacking a lot of our “stuff” when we moved here …..including anything resembling a ramekin. So I improvised and baked them in a milk jug. Meh. Whatever works….