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Crustless Lemon & Ricotta Baked Cheese Cake

This healthier version of cheese cake is creamy, light and lemony.  Serve as is or with fruit coulis or fresh fruit.

900 g ricotta cheese
200 ml white sugar
100 ml self-raising flour
8 large eggs
1 medium lemon, zested and juiced (chop the zest finely before adding it to the batter)
2.5 ml vanilla powder or extract
pinch salt

To serve
250 ml fruit coulis, e.g. blueberry, strawberry, etc.

  1. Pre-heat the oven to 150 º C.
  2. Lightly butter a 22 cm spring form cake tin.
  3. Sprinkle a little flour into the tin and shake to spread evenly. Pour out the excess flour. Alternatively line the tin with baking paper.
  4. Combine all the ingredients in a large mixing bowl and mix well with a large spoon or electric hand mixer.
  5. Spoon the mixture into the prepared tin or dish.
  6. Bake for 90 minutes until golden in colour and firm to the touch. A toothpick inserted into the middle of the cake must come out clean.
  7. Set the cake aside to cool in the tin.  Cover with clingwrap and refrigerate for a least 1 hour.
  8. Remove the outer ring and transfer the cake to a serving platter or cake stand.
  9. Serve with fruit coulis.

8 to 10 servings

Variation
The cheesecake can also be baked in a greased ovenproof dish with a 1.5 liter capacity.

Crustless Baked Ricotta Cheesecake