Baked ricotta cheesecake

It’s the holidays and for most of us that means lots of eating followed by weight gain and a new year’s resolution to lose weight.

But why not take a healthier approach to what we eat during the holidays and beyond? According to a recent website survey, 18% of people say it’s hard for them to eat healthily because they don’t want to stop eating their favourite foods.

The good news is you don’t have to. You can still enjoy your treats, but in moderation. It’s all about being mindful of what you eat.

Another good idea is to make healthy alternatives to your favourite food. Pouyoukas Foods has the answer with this delicious low-fat baked ricotta cheesecake that tastes just as good as the usual fattening kind. You can enjoy a guilt-free indulgence.

Look out for the new Pouyoukas Foods packaging on the shelves of your nearest supermarket stores.

Baked ricotta cheesecake (Makes 4 small ramekins) INGREDIENTS 450g chilled fresh ricotta cheese 2 large eggs, lightly beaten 50g Pouyoukas potato flour 50g Pouyoukas rice flour 4 tablespoons (60ml) castor sugar 1 lemon zest Squeeze fresh lemon juice 2 tablespoons (30ml) honey Fresh lemon slices, to serve Lemon rind, to serve Honey, to serve

METHOD

Place the ricotta cheese in a large bowl and break up with a fork.

Add the eggs, potato flour, rice flour, castor sugar, lemon zest, lemon juice and honey.

Mix well until all ingredients are incorporated.

Grease four small ramekins and divide the mixture between all four, filling each almost to the top.

Place on a baking tray in a preheated 180°C oven for 20 minutes or until the cheesecake is set.

Remove from the oven and cool to room temperature.

Run a knife around the edges of each cheesecake and carefully turn out.

Serve with fresh lemon slices, lemon rind and honey.