Ingredients for the batter:
– 80 ml milk
– 210 g ricotta cheese
– 40 g unsalted butter
– 50 g almond flour
– 86 g agave syrup
– 5 eggs
– 17 g cornstarch
– 1 tablespoon lemon juice
– Zest of 1 lemon (optional)
Preparation:
How do I prepare my cake?
- First, preheat your oven to 160°C (320°F) and prepare a large bowl, as the batter will be quite voluminous.
- Next, heat the cheese, butter, and milk in a small saucepan over medium heat. Mix for a few minutes until smooth, making sure the butter and cheese are completely melted. 3. Sift the cornstarch and flour into your milk, butter, and cheese mixture. Using a whisk, mix vigorously until the batter is smooth.
- Separate the whites from the yolks of your 5 eggs and set them aside for later.
- You can now add the egg yolks, agave syrup, your spoonful of lemon juice, and the zest, if desired, to your batter. Mix everything well for a smooth texture.
- Beat the whites of your 5 eggs until stiff peaks form using an electric whisk or a stand mixer. Then gently fold a third of this mixture into your batter, being careful not to break the whites. Repeat this process with the second, then the remaining third. 7. Once your batter is smooth and even, butter your pan (ideally 20 cm) and line the bottom with a disc of baking paper.
- Pour the batter into your container.
Tip: Lightly tap the pan on your work surface to release any air bubbles that may have formed.
Successfully baking in a bain-marie: - Place your pan on the lowest oven rack and place a baking sheet underneath. Meanwhile, bring water to a boil in a saucepan.
- Once the water has boiled, pour it into the bottom baking sheet and make sure your oven is not set to fan-assisted. Ideally, it’s best to bake your cake with the bottom oven only.
- Bake your cheesecake for 1 hour and 10 minutes. Once the 70 minutes are up, remove the cake from the oven and let it cool before removing it from the pan.
- You can store it at room temperature in an airtight container for about 4 days.
Enjoy your meal!