Lemon ricotta cheesecake
7 hours 10 min
A mixture of ricotta and cream cheese makes this lemon cheesecake a light and delicate dessert for a special occasion.
tea
4 people made this
Ingredients
Serves: 8
- For the base
- 200g of digestive biscuits, crushed
- 2 tablespoons caster sugar
- 100g butter, melted
- For the filling
- 2 eggs
- 100g caster sugar
- 500g ricotta, well drained
- 200g cream cheese
- 2 teaspoons of lemon extract
- juice and zest of 1 lemon
- 1 tablespoon of cornflour
- 3 to 4 tablespoons of lemon curd, to serve
Method
Prep:30min ›
Cook:40min ›
Extra time:6hr chilling ›
Ready in:7hr10min
- Preheat oven to 160 C / Gas 3. Fill a roasting tin 1/2 full with water and place in the oven to heat up. Line an 18cm springform tin with baking paper.
- Mix biscuit crumbs with sugar in a large bowl; stir in melted butter and mix well to combine. Spoon the mixture into the bottom of the tin, spreading it out evenly and pressing it down with the back of a spoon to compact the base. Place in the fridge while preparing the filling.
- Beat eggs and caster sugar together in a large bow until light and fluffy. Stir in ricotta and cream cheese until well combined. Add lemon extract, lemon juice, lemon zest and cornflour; stir well to thicken slightly.
- Spoon lemon-ricotta cheesecake filling on top of chilled biscuit base, using a spatula to level out the top.
- Bake cheesecake in water bath for 40 minutes or until it appears firm on the surface, but still has a wiggle. If the cheesecake is browning too much - cover it with foil until the end of cooking. The steam in the oven will help ensure the cheesecake does not dry out.
- Turn off heat and remove the cheesecake from the water bath but let the cheesecake cool in the oven for an hour or two. Cover cheesecake and store in the fridge for at least 6 hours or overnight.
- When ready to serve; warm lemon curd in a pan over low heat until runny. Spoon the warm lemon curd on top of the cheesecake and serve.
