Lemon Ricotta Yogurt Cheesecake
Directions
- 1Preheat the oven to 350°F.
- 2Drain ricotta cheese well.
- 3Add whole milk ricotta cheese to a bowl.
- 4Crack an egg into a separate small bowl.
- 5Add maple syrup to the bowl with ricotta.
- 6Add the egg to the bowl.
- 7Grate lemon zest into the bowl.
- 8Add plain whole milk yogurt, almond extract, and lemon juice to the bowl and whisk all ingredients together until well combined.
- 9Mix in the rice flour and stir until well combined.
- 10Pour the batter into a greased 8x8 baking pan lined with parchment paper.
- 11Spray the parchment paper lightly with oil.
- 12Bake for 55–60 minutes, or until golden brown.
- 13Remove the cheesecake from the oven and let it cool, then chill in the fridge.
- 14Dust the cooled cheesecake with powdered sugar.
- 15Cut the cheesecake into squares.
- 16Serve the cheesecake, optionally with a dollop of whipped cream and extra lemon zest.
Ingredients
- 16 oz whole milk ricotta cheese
- 4 tbsp maple syrup
- 0.5 cup white or brown rice flour
- 4 oz plain whole milk yogurt
- 1 Happy Egg Heritage Egg
- 1 tsp almond extract
- 1 lemon zest
- 1 tbsp lemon juice
- 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).
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