Sweeten up your weekend with this baked ricotta cheesecake

No need to run for the treadmill. This baked ricotta cheesecake is kind to your waistline and to your diet.

This baked ricotta cheesecake is served in small ramekins, making it a delightful sweet dessert for any occasion. The recipe contains rice flour and potato flour, which are both gluten free. The eggs are an excellent source of protein, as is the ricotta, which is lower in fat than other cheeses.


  • 450g chilled, fresh ricotta cheese
  • 2 large eggs, lightly beaten
  • 50g Pouyoukas potato flour
  • 50g Pouyoukas rice flour
  • 4 tbsp castor sugar
  • Zest of 1 lemon
  • Squeeze of fresh lemon juice
  • 2 tbsp honey
  • Fresh lemon slices, lemon rind and honey to serve


  1. Place the ricotta cheese in a large bowl and break it up with a fork.
  2. Add the eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey. Mix all the ingredients together well.
  3. Grease four small ramekins and divide the mixture, filling each one almost to the top. Place on a baking tray in a preheated 180°C oven for 20 minutes or until the cheesecake is set.
  4. Remove from the oven and cool to room temperature. Run a knife around the edges of each cheesecake and carefully turn out.
  5. Serve with fresh lemon slices, lemon rind and honey.

Visit the Pouyoukas website for more delicious recipes and info about their products.



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