A delicious combination of tart and lemon cheesecake, perfect for those who can't choose between the two desserts.
Step 1 of 6: Prepare the shortcrust pastry by mixing the sugar with the lemon zest in a bowl.
Step 2 of 6: Add the egg, the melted butter and the sifted dry ingredients.
Step 3 of 6: Transfer the shortcrust pastry to a baking tray lined with parchment paper and level it out.
Step 4 of 6: Prepare the cream by mixing the ricotta with the sugar, the egg, the lemon juice and the cornstarch.
Step 5 of 6: Pour the cream over the base and bake in the oven at 170° for about 40-45 minutes.
Step 6 of 6: Once cooled, dust with plenty of icing sugar.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving179 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,741 kJ416 kcal | 971 kJ232 kcal |
| Fat | 21.27 g | 11.86 g |
| of which saturated fatty acids | 12.19 g | 6.8 g |
| Carbohydrates | 48.46 g | 27.02 g |
| of which sugars | 29.43 g | 16.41 g |
| Fibre | 1.31 g | 0.73 g |
| Protein | 10.1 g | 5.63 g |
| Salt | 0.14 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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