1 cup Ricotta, ⅓ cup Mascarpone, ⅓ cup Cream, ⅓ cup Cane Sugar
Incorporate eggs. One by one.
2 pieces Egg
Add the lemon zest.
1 piece Lemon
Add the melted butter.
2 tablespoons Butter
Add flour and incorporate it well to avoid forming lumps.
⅛ cup All-purpose Flour
Preheat the air fryer to 300°F (150°C) and put a baking paper at the bottom of the baking pan.
Pour the filling into the pan and bake it for 30 minutes at 300°F (150°C) or until it is done.
Let it to cool down in the pan. Then if you have time, and want to get the best results, let it in the fridge for 5-6 hours to stabilize.
Quick Note
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Notes
Don't mix for too much filling because you will risk separating the fat from the liquids.
I will recommend preparing it a day before the moment when you need to serve it. For the best results, let the cheesecake to rest one night in the fridge.
It is better to eat it directly from the refrigerator.