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Lemon ricotta cheesecake
Desserts

Lemon ricotta cheesecake

30 - 60 min

4

2/3

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Ingredients

  • For a 22 cm pan
  • 3 eggs
  • 250g ricotta cheese
  • 150g sugar
  • Lemon zest
  • Vanilla paste
  • 1 tsp baking powder
  • 100g soft butter
  • 370 ml flour

Recipe

  1. Lemon ricotta cheesecake: Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place stainless steel grates and a baking stone on top, and wait until the temperature reaches 180 degrees Celsius.
  2. Adjust the top and bottom air vents to maintain a consistent temperature.
  3. Mix the flour with baking powder.
  4. Beat the cheese with butter and sugar using a mixer for about 5 minutes.
  5. P.S. Drain any liquid from the ricotta.
  6. Add vanilla, and beat in one egg at a time, mixing well after each addition.
  7. Pour the batter into a buttered baking pan.
  8. Bake at 180°C for 35-40 minutes.
  9. Check for doneness with a wooden skewer.
  10. The cake can be garnished with berries.

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