Lemon Ricotta Yogurt Cheesecake

55 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F.
  2. 2Preheat the oven to 350°F.
  3. 3Preheat the oven to 350°F.
  4. 4Drain ricotta cheese well.
  5. 5Drain ricotta cheese well.
  6. 6Drain ricotta cheese well.
  7. 7Add whole milk ricotta cheese to a bowl.
  8. 8Add whole milk ricotta cheese to a bowl.
  9. 9Add whole milk ricotta cheese to a bowl.
  10. 10Crack an egg into a separate small bowl.
  11. 11Crack an egg into a separate small bowl.
  12. 12Crack an egg into a separate small bowl.
  13. 13Add maple syrup to the bowl with ricotta.
  14. 14Add maple syrup to the bowl with ricotta.
  15. 15Add maple syrup to the bowl with ricotta.
  16. 16Add the egg to the bowl.
  17. 17Add the egg to the bowl.
  18. 18Add the egg to the bowl.
  19. 19Grate lemon zest into the bowl.
  20. 20Grate lemon zest into the bowl.
  21. 21Grate lemon zest into the bowl.
  22. 22Add plain whole milk yogurt, almond extract, and lemon juice to the bowl and whisk all ingredients together until well combined.
  23. 23Add plain whole milk yogurt, almond extract, and lemon juice to the bowl and whisk all ingredients together until well combined.
  24. 24Add plain whole milk yogurt, almond extract, and lemon juice to the bowl and whisk all ingredients together until well combined.
  25. 25Mix in the rice flour and stir until well combined.
  26. 26Mix in the rice flour and stir until well combined.
  27. 27Mix in the rice flour and stir until well combined.
  28. 28Pour the batter into a greased 8x8 baking pan lined with parchment paper.
  29. 29Pour the batter into a greased 8x8 baking pan lined with parchment paper.
  30. 30Pour the batter into a greased 8x8 baking pan lined with parchment paper.
  31. 31Spray the parchment paper lightly with oil.
  32. 32Spray the parchment paper lightly with oil.
  33. 33Spray the parchment paper lightly with oil.
  34. 34Bake for 55–60 minutes, or until golden brown.
  35. 35Bake for 55–60 minutes, or until golden brown.
  36. 36Bake for 55–60 minutes, or until golden brown.
  37. 37Remove the cheesecake from the oven and let it cool, then chill in the fridge.
  38. 38Remove the cheesecake from the oven and let it cool, then chill in the fridge.
  39. 39Remove the cheesecake from the oven and let it cool, then chill in the fridge.
  40. 40Dust the cooled cheesecake with powdered sugar.
  41. 41Dust the cooled cheesecake with powdered sugar.
  42. 42Dust the cooled cheesecake with powdered sugar.
  43. 43Cut the cheesecake into squares.
  44. 44Cut the cheesecake into squares.
  45. 45Cut the cheesecake into squares.
  46. 46Serve the cheesecake, optionally with a dollop of whipped cream and extra lemon zest.
  47. 47Serve the cheesecake, optionally with a dollop of whipped cream and extra lemon zest.
  48. 48Serve the cheesecake, optionally with a dollop of whipped cream and extra lemon zest.

Ingredients

  • 16 oz whole milk ricotta cheese
  • 16 oz whole milk ricotta cheese
  • 16 oz whole milk ricotta cheese
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 0.5 cup white or brown rice flour
  • 0.5 cup white or brown rice flour
  • 0.5 cup white or brown rice flour
  • 4 oz plain whole milk yogurt
  • 4 oz plain whole milk yogurt
  • 4 oz plain whole milk yogurt
  • 1 Happy Egg Heritage Egg
  • 1 Happy Egg Heritage Egg
  • 1 Happy Egg Heritage Egg
  • 1 tsp almond extract
  • 1 tsp almond extract
  • 1 tsp almond extract
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • Powdered sugar or monk fruit powder
  • Powdered sugar or monk fruit powder
  • Powdered sugar or monk fruit powder

Equipment

bowlwhisk8x8 baking panparchment paperoven

Tips

  • Make sure to drain your ricotta well.
  • If your batter still seems watery, add 1 –2 extra tablespoons of rice flour to the batter.
  • It’s best served cold or the next day.
  • Happy Egg Free Range eggs are protein-rich and have vibrant orange yolks that enhance the flavor of this cheesecake.
  • No crust or fancy steps are required for this recipe.
  • The cheesecake is naturally gluten-free and perfect served chilled after cooling down.
  • Dust with powdered sugar or monk fruit powder before serving.
  • Lightly spray the parchment paper with oil before baking.
  • Bake for 55–60 minutes, or until golden brown (keep an eye on it).