ITis 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 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.
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
Method
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.
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.
Serve with fresh lemon slices, lemon rind and honey.
