Ricotta and lemon cheesecake
|500 g||ricotta cheese|
|2 tsp||vanilla — essence|
|extra: 20 cm round oven dish|
Preheat the Airfryer or oven to 160°C.
Zest the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogeneous consistency.
Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish.
Place the dish into the Airfryer basket and slide the basket into the Airfryer, set the timer for 25 minutes. Or put it in the oven for 35 minutes. The cheesecake is ready when the timer rings and the centre is set. Place the dish on a wire rack and leave to cool completely.
Recipe reprinted with permission of Philips.