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Prep time: 10 mins
Cook time: 25 mins
Servings: 8
Ingredients
20 cm round oven dish
3 tablespoon of corn starch
3 eggs
2 teaspoon of vanilla essence
150 grams of sugar
500 grams of ricotta
1 (organic) lemon, Zest and juice
Directions
1. Heat up your Airfryer to 160°C.
2. In a bowl, combine together the vanilla essence, ricotta, sugar, 1 tablespoon of lemon zest and the lemon juice stirring until combined well. Stir the eggs one after another. Mix in corn starch until combined well.
3. Transfer mixture to the oven dish and arrange the dish in the basket and bake for 25 minutes 160°C until the center is set. Let dish cool on a wire rack. For an upside down cheesecake, top pudding with a crumbled digestive biscuit.
NUTRITION per servings
Calories: 200 g
Carbohydrates: 20 g
Fat: 10 g
Protein: 7 g
