Lemon Ricotta Cheesecake
A simple, elegant, creamy dessert. This cheesecake could become your signature dish for dinner parties, for your besties birthday or to bring to your grandmothers for afternoon tea. The ricotta in this recipe keeps the cheesecake on the lighter side, while the lemon and greek yoghurt add a delicious tang that cuts through the richness. You could use other citrus fruits like lime, orange or grapefruit, or leave out the citrus and add a teaspoon of vanilla essence.
The key to a perfect baked cheesecake is temperature control. It should be baked at a low temperature to make sure it cooks evenly without cracking. Cooling the cake also needs some attention. Once you've finished baking, turn off the oven, and open the door, but leave the cake in there to cool. Don't plans to cook a Roast Dinner after you've made a cheesecake!
We like to serve this with a blueberry or raspberry compote, but fresh passionfruit or strawberries and icing sugar would also be lovely.
Happy baking x
Ingredients 9
For The Biscuit Base
210 g Digestives, about 14 biscuits
120 g unsalted butter
For The Filling
500 g cream cheese
3⁄4 cup caster sugar
1⁄4 tsp salt
500 g ricotta, fresh
2 tbsp greek yoghurt
3 eggs
2 lemons
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Method 10
Preheat the oven to 160°C . Grease and line the base and sides of a 9-inch (23cm) spring form cake tin. Leave an overhang of paper on the base, so it sticks out the side once the spring form tin has been assembled . This will make the cheesecake easy to remove from the base of the tin once cooked and cooled.
For The Biscuit Base
In a small saucepan over low heat, melt the . Set aside to cool slightly.
Break up the roughly with your hands and place in a food processor. Blitz until finely crumbed. Add the melted and blitz again until well combined and resembling damp sand.
Tip the biscuit base mix into the lined cake tin and spread out evenly. Using a flat based glass or measuring cup, press the mix down firmly into the base of the cake tin. You want a solid foundation for the cake to sit on.
For The Filling
Wipe out the food processor bowl so it is free of crumbs. Put the , and into the food processor and blitz for 1 minute until well combined and looking creamy. Add the and and blitz again for about 2 minutes until smooth.
Crack the in one at a time, blitzing for about 30 seconds to combine each one before adding the next.
Zest the directly into the food processor bowl, then blitz for 30 seconds until combined. The mixture will be a thick and creamy liquid.
Pour the filling on top of the biscuit base in the cake tin and smooth the top with a spatula. Place on the lowest rack in the oven and bake for 50-60 minutes, until set, the edges with be light golden brown on the sides and still a little jiggly in the middle.
Turn off the oven, but leave the cheesecake in the oven with the door ajar. Let it cool completely in the oven. This will help prevent the surface from cracking as it cools. Once completely cool, place it in the fridge for at least 4 hours, up to overnight, to firm up.
When ready to serve, transfer from the cake tin to a large plate or cake stand, top with fresh berries or a blueberry compote if you like, and slice to serve.
Clare Barnes' tips
The surface will crack when temperature changes are extreme, so cook the cheesecake low and slow, then allow it to cool in the oven before placing it in the fridge to prevents the surface from cracking. No water bath required! If the kitchen is very cold, or there is a draught, only open the oven door a little way.
