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Individual Size Lemon Vanilla Ricotta Cheesecake with Strawberry Coulis

This recipe is an adaptation from an old Italian recipe for Torta Di Ricotta found in the cookbook Science in the Kitchen and the Art of Eating Well. You can use your favorite choice of flour. I use grain free almond flour or cassava flour. Ricotta cheese will need to have the water removed. Allow two hours to let cheese sit in strainer.

Course Dessert
Cuisine Italian
Keyword easy dessert recipe, grain-free, party recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 servings
Author Linda Spiker

Ingredients

Cheesecake:

  • 2 lbs whole milk ricotta cheese drained of water
  • 5 eggs
  • 1 pinch sea salt
  • 1 cup granulated sugar
  • 1/3 cup almond meal or cassava flour
  • zest of 2 large lemons
  • zest of one orange
  • 2 teaspoons vanilla paste or 1 tsp extract, but I always recommend paste!
  • sliced almonds
  • assorted berries for topping

Strawberry Coulis:

  • 6 fresh or thawed frozen strawberries
  • ΒΌ cup granulated sugar
  • Juice of half a large lemon
  • 1-2 Tablespoons water if needed to thin out coulis

Instructions

  1. Do ahead! Place a strainer (colander) on top of a large bowl. Line colander with paper towel. Put ricotta cheese into strainer and place in the fridge for two hours. This will remove excess water. Discard water.

Lemon Vanilla Ricotta Cheesecake:

  1. Preheat oven to 325 and place rack in center of oven. Cut parchment paper by folding paper in half four times. Cut circles the size of the bottom of your cupcake tins. You may have to cut a few more as this recipe makes about 15 servings. Place paper in tins. Spray sides of tins and paper with good quality organic non stick spray.
  2. Whisk together ricotta cheese, eggs and salt until well combined.
  3. Add sugar and almond meal or cassava flour.
  4. Add lemon and orange zest and vanilla, and mix well
  5. Fill prepared cupcake tins 3/4 full, sprinkle with almonds. Bake for 30 minutes or until center of cakes are set. Allow to cool and then slide a sharp knife around edges of each tin to separate cheesecakes. Very gently remove cakes from tin. Remove parchment paper. Turn cakes over so almonds are on the bottom and place on a serving dish. Drizzle with strawberry coulis. and top with berries.

Strawberry Coulis:

  1. Place strawberries, sugar and lemon juice in a blender and blend till smooth.