Gluten Free Cheesecake – a delicious recipe with low-fat ricotta cheese, honey, lemon, lemon, vanilla essence, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 165u00b0C.
2
In a food processor mix the cheeses until smooth.
3
Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
4
Mix again until smooth and creamy.
5
Pour mixture into a 20cm springform tin which has been lined with baking paper.
6
Bake for 50 minutes to an hour until cheesecake is set.
7
Allow cheesecake to cool completely before releasing from tin.
8
For best results make the day aheads of serving and refrigerate overnight before removing from the tin.
9
When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
10
Drizzle with passionfruit pulp.
11
Could also be served topped with chocolate sauce or whatever else you like.
894
kcal
Calories
59
g
Fat
40
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 g cottage cheese, 250 g low-fat ricotta cheese, 1/2 cup honey, 1 lemon, zest of, and more.
Yes, Gluten Free Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
