Enjoy this gluten-free version of your favorite dessert, complete with creamy probiotic yogurt and thick, rich ricotta made right in your own kitchen!
- Preheat oven to 350ºF.
- Butter bottom and sides of an 8-inch springform pan. Dust with finely chopped walnuts.
- Mix ricotta cheese with yogurt cheese. Blend in eggs, lemon juice, zest, vanilla, honey, and arrowroot. Stir until smooth. Pour into prepared pan.
- Bake 1 hour 15 minutes, then turn off the oven. Let the cake cool in the oven for 15 minutes, then transfer to a rack and cool to room temperature. Refrigerate until completely cold, then carefully remove sides of pan.
- Top with fresh sliced strawberries if desired.