Breakfast Cheesecake

Ingredients

• Ricotta cheese

  Part skim milk

  1 cup or 246g

• Organic Coconut Flour

  Baker Josef's

  ½ cup or 70g

• Sweetener, herbal extract powder from Stevia leaf

  1g

• Lemon juice

  Raw

  4 tsp or 20g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat the oven to 375°F. Lightly grease a 9x9-inch baking pan.
2. In a medium bowl, combine the ricotta, coconut flour, stevia, lemon juice, egg yolks, and vanilla. Beat with an electric mixer until smooth.
3. In a separate clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whites into the ricotta mixture until just combined.
4. Pour the batter into the prepared pan and smooth the top. Bake until the edges are lightly browned and a toothpick inserted in the center comes out clean, about 18–22 minutes. Cool slightly before slicing and serving.