GUILT-FREE CHEESECAKE
Baked ricotta cheesecake
(Makes 4 small ramekins)
Ingredients
450g chilled fresh ricotta cheese
2 large eggs, lightly beaten
50g Pouyoukas potato flour
50g Pouyoukas rice flour
1 lemon zest
Squeeze fresh lemon juice
2 tablespoons (30ml) honey
Fresh lemon slices, to serve
Lemon rind, to serve
Honey, to serve
Method
Place the ricotta cheese in a large bowl and break up with a fork.
Add the eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey.
Mix well until all ingredients are incorporated.
Grease four small ramekins and divide the mixture between all four, filling each almost to the top. Place on a baking tray in a preheated 180°C oven for 20 minutes or until the cheesecake is set.
Remove from the 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.