Ricotta Cheesecake and Ricotta Dumplings in Plum Blueberry Sauce

Ingredients

For dumpling
Ricotta cheese 1 Pound
Eggs 4
All purpose flour 3/4 Cup (12 tbs)
Melted butter/Coconut oil 2 Tablespoon
Vanilla extract 1 Teaspoon
Maple syrup 4 Tablespoon (natural)
For sauce
Blueberries 1 Cup (16 tbs)
Plum 1 Cup (16 tbs) , deseeded, cut into medium dices
Maple syrup 2 Tablespoon
Water 1 Cup (16 tbs) (1/2
Cinnamon 1/2 Teaspoon

Directions

GETTING READY

1. For cheesecake, preheat oven to 350 degree F.

MAKING

2. For sauce, place a large saucepan over medium low heat. Add blueberry, plum, vanilla, maple syrup, water, and cinnamon in it. Allow it to simmer for about 10 minutes or until it becomes bubbly and thick like sauce.

3. For dumpling, in a mixing bowl, combine ricotta cheese, egg, flour, oil, vanilla, and maple syrup. Mix to incorporate.

4. Using ice cream scoop, spoon batter and put it in boiling sauce. Cover it with lid, and cook for 5-7 minutes or until dumplings are puffed. Remove pan from heat.

5. For cheesecake, in an oven proof dish, pour remaining mixture. Place it in oven at 350 degree F for about 15 minutes.

SERVING

6. Transfer dumpling on server platter, and serve immediately.

7. Cut cheesecake, and serve with kiwi slice garnish.

TIPS

First add ½ cup of flour, and if you find your dough too wet then you can again add ¼ cup of flour with egg. Mix until the dough starts separating from bowl.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 343Calories from Fat 155

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 112 mg4.67%

Total Carbohydrates 32 g10.7%

Dietary Fiber 1 g4%

Sugars 15 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet