Baked lemon and ricotta cheesecake

You haven’t had cheesecake until you’ve tried this lemon and ricotta beauty.
Prep Time 25 minutes
Cook Time 50 minutes
Course Dessert
Servings 8
Kid Friendly


  • 200 g plain biscuits
  • 1 teaspoon ground cinnamon
  • 100 g butter
  • 250 g ricotta
  • 250 g cream cheese
  • 1 cup caster sugar
  • 4 eggs separated
  • ¾ cup cream
  • 2 tablespoons lemon zest
  • ½ cup marmalade
  • ¼ cup water
  • icing sugar for dusting optional


  • Preheat the oven to 170°C and line the base of a 23cm springform tin. Whizz the biscuits, cinnamon and butter in a food processor until finely ground then press into the base of the tin. Chill in the fridge for 15 minutes.
  • Using an electric beater, blend the ricotta, cream cheese and caster sugar until smooth. Add the egg yolks, cream and lemon zest and beat well.
  • In a separate bowl whisk the egg whites until fluffy with soft peaks. Fold egg whites into ricotta mixture then pour onto biscuit base. Bake for 45-50 minutes or until just set in the centre.
  • To serve, heat marmalade and water to make a glossy syrup and drizzle over warm cheesecake. Alternatively, simply dust with icing sugar and serve.


This cake is a cook’s dream in my opinion! It’s so simple and uses easy, every day ingredients yet produces a real show-stopping dessert.
I love the fact that it can be whipped up in just over an hour. It’s the perfect example of how seriously delicious desserts don’t have to be a chore!
Serve it your way, either drizzled in a gorgeous marmalade syrup, or simply dusted with icing sugar.
This recipe is from the August/September issue of NADIA magazine.
Photography by: Todd Eyre.