Gluten-free ricotta lemon cake

Lemons are undoubtedly the most flavourful of all citrus fruits, and their bright, zesty notes pair beautifully with the richness of cheese. Honestly, who can resist a good Sutton lemon cheesecake or a classic baked cheesecake topped with luscious lemon curd? If you're a fan of lemon and cheese, you're going to absolutely love this recipe — it’s a heavenly fusion of cake and cheesecake in one delightful treat.

Ingredients

300g Ricotta cheese (1 cup + 1/2 cup)

100g sugar (1/2 cup)

40g Butter room temp (3 Tablespoons)

3 Eggs (separated)

50g Cornflour (1/3 cup)

1 tspn Vanilla

30g Lime juice (2 tablespoons)

1 Zest of a lemon

Method

1. In a large bowl, mix together the egg yolks, sugar, and lemon zest until well combined.

2. Once the mixture turns pale and creamy, add the butter and blend thoroughly.

3. Next, add the ricotta cheese and continue blending until smooth.

4. Gently fold in the dry ingredients until fully incorporated, then set the mixture aside.

5. In a separate bowl, whisk the egg whites with a pinch of salt.

6. Whip until stiff peaks form, then stop beating.

7. Carefully fold the whipped egg whites into the yolk mixture, being gentle to retain the air.

8. Pour the batter into a prepared tin and bake at 180°C for 50 minutes.