Print Recipe
Berry Ricotta Cheese Cake
V
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180°C. Brush a 20cm (base measurement) non-stick springform pan with melted coconut oil to lightly grease.
  2. Use an electric beater to beat ricotta and honey together in a bowl until smooth.
  3. Add egg whites and egg, 1 at a time, beating well after each addition until combined.
  4. Stir in lemon rind and flour.
  5. Pour half the mixture into prepared pan and sprinkle with blueberries.
  6. Pour over remaining mixture and use the back of a spoon to smooth the surface.
  7. Bake in preheated oven for 50 mins or until golden brown and just firm to touch. Turn oven off. Leave cheesecake in the oven, with door slightly ajar, for 30 mins to cool. Remove from oven.
  8. Remove cheesecake from pan. Top with strawberries and dust with icing sugar.
  9. Cut into wedges to serve