Corsican Lemon Cheesecake Recipe
Classic Corsican cake, this delicious crustless lemon cheesecake is gluten-free, low in carbs, light, and easy to make.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour
- 2 pounds ricotta or Corsican brocciu cheese
- 6 eggs
- 1 ½ cups sugar
- zest of 2 lemons
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
With an electric mixer, beat the eggs and sugar in a bowl until pale and slightly thickened, about 3 minutes.
Add the cheese, lemon zest, vanilla, and salt. Mix on low speed until smooth.
Pour the mixture into a greased 9-inch round cake pan (or flower shaped silicone mold), and bake until the top is golden brown, about 45 minutes. If baked in a pan, run a knife around to loosen.
Let cool completely then turn over onto a serving plate and chill for at least an hour (the colder the better).
Serve topped with whipped cream if desired.
~ Free Tip ~
Substitute sugar with Swerve or another zero calories sweetener that tastes, bakes, and measures like sugar.
Calories: 260kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 143mg | Potassium: 109mg | Sugar: 25g | Vitamin A: 455IU | Calcium: 169mg | Iron: 0.7mg