This article was written for Annabel & Grace, which is now part of Rest Less.
As mentioned in our recent Instagram reel I am trying to quit sugar. It’s a hard task as there appears to be sugar in nearly all foods. However, I have found the cookbook I Quit Sugar by Sarah Wilson to be brilliant, with some inspirational tips and excellent recipes. Here is one of my favourites – the Courgette Cheesecake.
Servings
8
servingsPrep time
20
minutesCooking time
1
hour25
minutesIngredients
coconut oil, butter or ghee for greasing
2-3 large courgettes
1 teaspoon salt
550g ricotta
75g parmesan
2 spring onions, chopped
2 cloves garlic, chopped
4 tablespoons chopped dill
zest of 1 lemon
2 large eggs, well beaten
75g crumbled feta
Directions
- Preheat the oven to 170℃/gas 3 and grease a 23cm cake tin or medium-sized baking dish.
- Grate the courgettes using a food processor with a shredding disc – you need 2 cups (350g) of grated courgettes.
- Combine the courgettes and salt in a colander or sturdy sieve and let sit for 15 minutes, then use your fingers or a spoon to press out as much moisture as you can.
- Combine the ricotta, parmesan, spring onions, garlic, dill and lemon zest, then stir in the eggs and courgettes. Pour into the tin and bake for 1 hour.
- Sprinkle with the feta and return to the oven for 25 minutes or until the cheese has melted. The cake is best when left to cool completely so that it sets properly.
- Serve at room temperature.
Cook’s Tip
- To purchase the book I Quit Sugar by Sarah Wilson, click HERE.