Recipes
Lemon ricotta gluten-free baked cheesecakes
The perfect combination of zesty, creamy and sweet.
Indulgent yet simple, these lemon ricotta cheesecakes are beautifully balanced by the creaminess of the ricotta and the zest of fresh lemons. Perfect for springtime celebrations or a weekend treat, these gluten-free mini cheesecakes – made with our pasture-raised eggs – are a simple way to delight the whole family.
Serves: 10
Ingredients
- 6 Yallamundi Farm Pasture-Raised Eggs
- 1kg smooth ricotta
- 185g caster sugar
- Zest of 2 lemons
- 1 tablespoon vanilla paste
- Olive oil spray for greasing
- Fresh strawberries, whipped cream or jam to serve
Method
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Preheat the oven to 200°C.
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Place all of the ingredients in the bowl of a stand mixer and mix on low speed until combined, then turn the speed up to medium and mix for five minutes, or until the mixture is well whipped.
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Spray ten cups across two jumbo muffin tins with a little olive oil to grease.
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Pour the mixture into each muffin cup until they are ¾ full.
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Carefully place the tins on the centre rack of the oven and bake for 20 minutes, before turning the temperature down to 180°C and baking for another 15 minutes or until the cheesecakes are puffed, set and golden on top.
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Remove from the oven and allow to cool completely before removing from the tin.
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Serve topped with some chopped strawberries tossed in a little sugar, or a dollop of whipped cream or jam.