Lemon Ricotta Cake is a combination of a pudding and a cake. Remove the cake from the oven when the center is still slightly soft. It is best served warm or at room temperature. When served warm, the luscious creamy center balances the texture of the almonds and tartness of the lemon. Once the cake is refrigerated the center becomes firm. - See more at: http://www.cookingwithnonna.com/italian-cuisine/lemon-ricotta-cake.html#sthash.wluBuVs6.dpuf
Lemon, Ricotta & Almond Cheesecake - 2½ tbsps lemon juice, 1 tbsp finely grated lemon zest [or a bit more], ½ cup flaked almonds, 750g reduced-fat ricotta cheese, ½ cup Greek yoghurt [can omit yoghurt & just go with 1kg of ricotta], 5 eggs, ¼ cup GF flour, ½ cup Natvia.