About this recipe:Enjoy this thin but dense Italian-style cheesecake with its fresh lemon flavour with a cup of tea or as a dessert. Cheesecakes usually contain high levels of fat, but this recipe isn't baked with a butter-rich crust, and it uses lower-fat ricotta cheese rather than rich cream cheese, so the overall fat content is much reduced.
45g (1½ oz) sultanas
3 tbsp brandy
3 tbsp semolina
340g (12 oz) ricotta cheese
3 large egg yolks
85g (3 oz) caster sugar
3 tbsp lemon juice
1½ tsp pure vanilla extract
finely grated zest of 2 large lemons
4 tbsp lemon jelly marmalade
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Place the sultanas in a small bowl, add the brandy and leave to soak for at least 30 minutes or until most of the brandy has been absorbed.
Preheat the oven to 180°C (350°F, gas mark 4). Line the bottom of a non-stick, 20 cm (8 in) loose-bottomed sandwich tin with buttered baking parchment. Lightly butter the side of the tin. Sprinkle 1 tbsp of the semolina into the tin, turn and tilt the tin to coat the bottom and sides, then tap out any excess semolina. Set the tin aside.
Put the ricotta cheese into a fine sieve and press it through into a mixing bowl. Beat in the egg yolks, sugar, lemon juice, vanilla extract and remaining semolina. Stir in the lemon zest and the sultanas with any remaining brandy.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 35–40 minutes or until the top is browned and the sides are shrinking from the tin. Leave to cool in the switched-off oven for 2–3 hours with the door ajar.
For the topping, peel the oranges, satsumas and lemon, removing all the white pith, then cut out the segments from between the membranes. Warm the marmalade very gently in a small saucepan until it has melted.
Carefully remove the cooled cheesecake from the tin and set on a serving platter. Brush with a layer of the melted marmalade. Arrange the citrus segments on top and glaze with the rest of the marmalade. Leave to set before serving.