Baked Lemon Ricotta Cheesecake
55 min219 kcal each
A light, Italian-style crustless cheesecake of ricotta and Greek yogurt, perfumed with lemon and just sweet enough.
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Plan this recipeIngredients
for 6 servings- Ricotta, part-skim500 g
- Greek yogurt, plain, low-fat300 g
- Eggs3 piece
- Honey3 tbsp
- Lemon juice2 tbsp
- Vanilla extract1 tsp
Method
Prep 10 min · cook 45 min- Heat the oven to 170 °C and line a 20 cm tin.
- Beat the ricotta until smooth, then beat in the yogurt, eggs, honey, lemon juice and vanilla.
- Pour into the tin and bake for 40–45 minutes, until set at the edges with a slight wobble in the middle.
- Cool in the turned-off oven with the door ajar, which stops it cracking. Chill before slicing into six.
Nutrition
per servingCal
219
Protein
18g
Carbs
15g
Fat
9.94g
Of 10g of sugar per serving, 8.2g is added sugar.
Of 9.9g of fat per serving, 5.5g is saturated.
