Baked lemon and ricotta cheesecake
You haven’t had cheesecake until you’ve tried this lemon and ricotta beauty.
- 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.