Ingredients (Serves 4)
250 gm. Ricotta Cheese
¼ cup Caster sugar
2 Eggs (Separated)
1 tbsp. Lemon juice
1 tsp. Vanilla Essence
¼ tsp. Salt
1 tbsp. Corn flour (cornstarch for some)
Dump the Ricotta cheese in a medium sized bowl, beat well with the sugar until smooth and creamy. Pour in the egg yolks, lemon juice, vanilla, salt and corn flour and mix well again.
Beat the egg whites in a squeaky clean medium sized bowl until soft peaks form.
Carefully fold in the egg whites in the ricotta mixture. Make sure not to over mix.
I baked my little cakes individually in a greased muffin pan.
Bake in a pre-heated oven 190 C (380 F) for 45 minutes. Once done, let them cool down in the oven, without opening the door.
I prefer my cheesecake to be firm, so I chilled it overnight, dusted with icing sugar and then delved into it.
Note: Cheesecakes will stay well, refrigerated, for 3-4 days.