This baked ricotta is essentially a creamy, indulgent, crowd-pleasing snack made from only four ingredients: ricotta, eggs, flour and protein powder. Serve it with your preferred fruit, here in the picture nicely ripe mango.
Castor sugar, granulated, 2 spoons, or powdered sweetener
Plain flour, white, 2 spoons
Your preferred vanilla protein powder, 2 spoons
Flaked almonds, ½ cup, optional
Mango, Kiwi or Blueberries
Preheat the oven to 180°C.
Lightly grease, then flour a 24 cm springform cake tin. Line the base with baking paper.
Place the ricotta, lemon zest and juice, sugar or sweetener and eggs in a big bowl. Mix really well until smooth, stopping to scrape the mixture down with a flexible spatula as necessary. Add the flour, followed by the protein powder then continue mixing just until the flour is combined.
Transfer the ricotta mixture to the prepared tin, smoothing the top so it is even. Sprinkle over the flaked almonds, if using, then bake for 50 minutes or until light golden and just set in the middle. Turn off the oven, then leave the cheesecake to cool in the oven with the door ajar.
Serve the baked ricotta in wedges, with your choice of fruit.
The baked ricotta should be stored covered well with plastic wrap and stored in the fridge. It will last up to 1 week in the fridge. I don’t recommend freezing it.
What is ricotta cheese?
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.