Lemon Ricotta Cheese Cake

Do you need ideas for a tasty breakfast dish, creamy snack or a tantalizing after dinner treat? Just a few and easy steps are all it takes to make an utterly delicious lemon flavoured cheesecake. The rice flour version is also suitable for gluten intolerant individuals.

You’ll need:


  • 3 eggs
  • 100 g sugar
  • 300 g ricotta cheese 
  • 2 tablespoons seed or rice oil
  • 50 gr flour type 00 (or rice flour for the gluten-free version)
  • 60 g LIMMI lemon juice
  • Chocolate chips and confectioners’ sugar to taste



Separate the eggs. Whip the egg whites in a separate bowl and set aside.
Beat the yolks together with the sugar. Add the seed oil, ricotta (try making it yourself with our recipe). Mix in the flour, a little at a time. Add the lemon juice, a few chocolate chips or chocolate shavings, and lastly, fold in the whipped egg whites. Keep folding until the batter is creamy and uniform.

Bake for 40 minutes in the oven, pre-heated to 170°, and then garnish the top with a generous dusting of confectioners’ sugar.