Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake


400 g ricotta

3 eggs beaten

1 scoop orbit nutrition vanilla protein

¼ cup grated lemon zest

2 cups almond meal

¾ cup Raw stevia

1 tsp vanilla extract

Blueberries for topping


  • Beat the eggs in a mixing bowl.
  • Add the ricotta, lemon zest & vanilla protein
  • add almond meal, stevia and vanilla extract
  • Use 1-2 tablespoons of water if you need it for mixing.
  • Pour mixture into a 8″by 8″ pan lined with baking paper
  • Bake for 20 – 25 minutes at 180 degrees and let it cool once taken out of oven.
  • cooling is very important because it really lets the cake set.
  • Once cooled for approx 2 hours, please in fridge to chill


Add large handful berries to small pan on medium heat to make composite.

Stir until it starts to become syrup and pour over cheesecake prior to serving

Nutrient Values

8 serves 

per serving: without topping 

200 calories

15gm Fat

9.5gm Protein

2.5gm Carbohydrates