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Baked Ricotta Cheesecake

Baked Ricotta Cheesecake
Sweeten up your life with this baked ricotta cheesecake, served in small ramekins – a delightful sweet dessert for any occasion.

This recipe contains Pouyoukas rice flour and Pouyoukas potato flour, which are both gluten free. The eggs are an excellent source of protein, as well as the ricotta, which is also lower in fat than other cheeses.

Sweeten up your life with this baked ricotta cheesecake, served in small ramekins - a delightful sweet dessert for any occasion. Recipes Baked Ricotta Cheesecake European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 450 g chilled fresh ricotta cheese
  • 2 large eggs, lightly beaten
  • 50 g Pouyoukas potato flour
  • 50 g Pouyoukas rice flour
  • 4 tbs (60 ml) castor sugar
  • 1 lemon zest
  • Squeeze of fresh lemon juice
  • 2 tbs (30 ml) honey
  • Fresh lemon slices, lemon rind and honey to serve

Instructions

  1. Place ricotta cheese in a large bowl and break up with a fork. Add eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey. Mix all ingredients well.
  2. Grease four small ramekins and divide mixture, filling each almost to the top. Place on a baking tray in a preheated 180°C oven for 20 minutes or until cheesecake is set. Remove from oven and cool to room temperature. Run a knife around the edges of each cheesecake and carefully turn out.
  3. Serve with fresh lemon slices, lemon rind and honey.

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