Sweeten up your life with this baked ricotta cheesecake recipe
It is the sweet simple things that make life good.
This baked ricotta cheesecake is served in small ramekins, making for a delightful sweet dessert for any occasion.
The recipe contains rice flour and 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.
Ingredients
450 grams chilled fresh ricotta cheese
Two large eggs, lightly beaten
50 grams potato flour
50 grams rice flour
Four tablespoons (60 milliliters) castor sugar
One lemon zest
A squeeze of fresh lemon juice
Two tablespoons (30 milliliters) honey
Fresh lemon slices, lemon rind and honey to serve
Method
Place the ricotta cheese in a large bowl and break it up with a fork.
Add the eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey.
Mix all ingredients well.
Grease the four small ramekins and divide the mixture, filling each almost to the top.
Place it on a baking tray in a preheated 180°C oven for 20 minutes or until cheesecake is set.
Remove it from oven and let it cool to room temperature.
Run a knife around the edges of each cheesecake and carefully turn it out.
Serve with fresh lemon slices, lemon rind and honey.
Source: Pouyoukas Foods www.pouyoukas.co.za.
