Just poping in to give you the recipe to this amazingly yummy, Lemon, Ricotta & Almond Cheesecake which has become a fast favourite in our home and is one of those recipes that only requires one bowl…I love that! Also, it is a much healthier version than a regular cheesecake.
…and you know me by now…I have tweaked it a little. The original recipe is from the CSIRO Total Wellbeing Diet, so it was a good one anyway, I just made it a little healthier.
You will need- 750gm Reduced fat Ricotta cheese and about 1/2 cup of natural greek yoghurt (you can omit the yoghurt and just go with 1kg of ricotta.
-1 tablespoon of finely grated lemon zest (I used a little more)
-2 1/2 tablespoons of fresh lemon juice
-1/2 cup of Natvia (or caster sugar)…I used less
– 5 eggs
-1/4 cup of plain flour
– 1/2 cup of flaked almonds
METHOD- Preheat your oven to 180C and lightly grease a springform pan and line with baking paper. Add ricotta, lemon zest and juice, Natvia/sugar and eggs into a bowl (or food processor) and mix until very smooth. Add flour and either pulse (processor) or fold through until combined. Transfer into your tin and scatter the almonds all over the top of the mixture. Bake in oven for 50 minutes or until light golden and just set in the middle. Turn off oven and leave to cool with the door open for a few minutes. Serve with fresh cream and berries and a dusting of icing sugar if you wish. Store the remainder in the fridge. Serves 10….enjoy!
*You can also use oranges or limes instead of lemons and leave out the Almonds if you prefer.