Italian · Dessert
Italian Lemon Ricotta Cheesecake
A lightened Italian-style ricotta cheesecake built on drained ricotta and low-fat cottage cheese instead of cream cheese, with a hidden spoon of cocoa powder for fibre and a half-sugar lemon batter. Baked low and slow until just set, it chills into a dense, citrus-bright slice finished with fresh raspberries, keeping all the tang of the original without the usual calorie load.
$2
15 minsPrep
34 minsCook
309 minsTotal
MediumLevel
Nutrition per serving
289Calories
16.5gProtein
14.3gFat
24.2gCarbs
14.3gSugar
2.8gFiber
407mgSodium
129mgChol
8.2gSat Fat
233mgPotassium
224mgCalcium
1.3mgIron
0.6mcgVitamin B12
11.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Freshly Brewed Lemon Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C and line the base of a 10cm springform tin with parchment.
2
Drain the ricotta well, then blend it with the cottage cheese until completely smooth with no visible curds.
3
Whisk in the egg, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, cocoa powder and salt until the batter is glossy and lump-free.
4
Pour the batter into the prepared tin and tap it gently on the counter to release any air bubbles.
5
Bake for 32-36 minutes until the edges are set but the centre still has a gentle wobble.
6
Turn off the oven, prop the door ajar and let the cheesecake cool inside for 20 minutes to prevent cracking.
7
Transfer to a wire rack to cool fully, then chill in the fridge for at least 4 hours or overnight.
8
Run a knife around the edge, release the springform, slice into one portion and top with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g drained ricotta
- 2.1 oz60g blended smooth cottage cheese lowfat
- 7/87/8 eggs, beaten (44g)
- 0.8 oz22g sugar white
- 0.3 oz8g cornstarch
- 0.2 oz6g zested lemon
- 0.4 oz10g lemon juice
- 0.1 oz3g vanilla extract
- 0.1 oz4g cocoa powder
- 2.1 oz60g halved raspberry
- 0 oz1g salt
