This baked ricotta cheesecake is served in small ramekins, making for a delightful sweet dessert for any occasion.<\/p>\n
The recipe contains rice flour and potato flour, which are both gluten free.<\/p>
The eggs are an excellent source of protein as well as the ricotta, which is also lower in fat than other cheeses.<\/p>\n
Ingredients<\/strong><\/p> 450 grams chilled fresh ricotta cheese<\/p>\n Two large eggs, lightly beaten<\/p>\n 50 grams potato flour<\/p>\n 50 grams rice flour<\/p>\n Four tablespoons (60 milliliters) castor sugar<\/p>\n One lemon zest<\/p>\n A squeeze of fresh lemon juice<\/p>\n Two tablespoons (30 milliliters) honey<\/p>\n Fresh lemon slices, lemon rind and honey to serve<\/p>\n Method<\/strong><\/p>\n Place the ricotta cheese in a large bowl and break it up with a fork.<\/p>\n Add the eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey.<\/p>\n Mix all ingredients well.<\/p>\n Grease the four small ramekins and divide the mixture, filling each almost to the top.<\/p>\n Place it on a baking tray in a preheated 180\u00b0C oven for 20 minutes or until cheesecake is set.<\/p>\n Remove it from oven and let it cool to room temperature.<\/p>\n Run a knife around the edges of each cheesecake and carefully turn it out.<\/p>\n Serve with fresh lemon slices, lemon rind and honey.<\/p>\n Source: Pouyoukas Foods\u00a0www.pouyoukas.co.za<\/a>.<\/p>\n <\/p>\n