Ricotta Cheese Cake

Mim Beim
June 3, 2020

This is as guilt-free as cheesecake gets.

Serves: 8

Ingredients

1 cup Corn Flakes crumbs*
1/4 cup ground LSA meal
1/2 cup butter, melted
1kg fresh ricotta cheese
1 cup honey
Grated rind of 1 lemon
3/4 cup lemon juice
3 teaspoons gelatine dissolved in 1/4 cup boiling water

Method

Line the base of a 23cm springform cake tin with baking paper.
Mix corn flake crumbs and ground LSA meal with melted butter and press firmly into the base of the cake tin.
Beat the ricotta cheese and honey with an electric beater until smooth.
Mix in gelatine mixture, lemon juice, and lemon rind.
Pour mixture onto the crumb base and chill in the refrigerator overnight.
Transfer cake onto a serving platter and serve with fresh berries.

*Cornflake crumbs

Place 2 to 2½ cups of cornflakes into a food processor. This makes approx 1 cup of crumbs.
Pulse several times until they form coarse crumbs.
Measure out 1 cup of crumbs and use as directed in the recipe.

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