Ricotta cheesecake

Craving something sweet? Indulge in the light and delicate flavor of this ricotta and almond cake, subtly scented with lemon zest. Specifically designed to meet the nutritional needs of women in perimenopause, this healthy and delicious dessert is distinguished by its airy texture, achieved with whipped egg whites.

Thanks to the use of almond flour and coconut sugar, this recipe has a controlled glycemic index, ideal for indulging without causing blood sugar spikes. A comforting, guilt-free sweet treat to nurture yourself from your plate to your mood.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: gluten-free

Ingredients

250g ricotta of
100g of cottage cheese
3 eggs (separated into whites and yolks)
80g of almond flour
The zest of an organic lemon
2 tablespoons of coconut sugar
1 pinch of salt

Preparation

1
Preheat your oven to 180°C.
2
In a bowl, mix the egg yolks, ricotta, cottage cheese, almond flour, coconut sugar and lemon zest until you obtain a smooth mixture.
3
Whisk the egg whites until stiff peaks form, adding a pinch of salt.
4
Gently fold the beaten egg whites into the ricotta mixture using a spatula.
5
Pour into a silicone mold or one lined with baking paper and bake for 30 to 35 minutes, until the cake is golden brown. Let cool before unmolding.

Keywords: ricotta cake for menopause, healthy perimenopause dessert, gluten-free almond recipe, low-GI lemon cake, women's wellness cooking, MyMenoChef, calcium-rich menopause snack, mood-balancing dessert, coconut sugar sweetness, light ricotta cake

Read it online: https://mymenochef.fr/recette/gateau-a-la-ricotta-facon-cheesecake/