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Lemon Ricotta Almond Cheesecake
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 3 cups/750g/1lb 10 oz  Reduced Fat ricotta cheese
  • 1/2 cup/130g/8.5 oz  Natural Greek yogurt
  • 1 ea.  Lemon, finely zested
  • 1/4 cup/60ml/2 oz  Fresh Lemon Juice
  • 1/2 cup/90g/3 oz  Natvia
  • 5 ea.  Eggs
  • 1/4 cup/38g/1.3 oz  Plain Flour
  • 1/2 cup/50g/1.7 oz  Flaked almonds

METHOD

  1. Preheat your oven to 160C and lightly grease a spring form pan and line with baking paper.
  2. Add ricotta, yogurt, lemon zest and juice, Natvia and eggs into a bowl (or food processor) and mix until very smooth.
  3. Add flour and either pulse (processor) or fold through until combined.
  4. Transfer into your tin and scatter the almonds all over the top of the mixture.
  5. Bake in oven for 1 hour or until light golden and just set in the middle.
  6. Turn off oven and leave to cool with the door open for a few minutes.
  7. Serve with fresh cream and berries and a dusting of icing sugar if you wish.
  8. Store the remainder in the fridge. Serves 10….enjoy!

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