Ricotta and Lemon Cheesecake
This is a lighter cheesecake than the all-cream-cheese kind, thanks to the ricotta. Bake it low and slow so the top doesn't crack, and let it cool fully before you cut it. The lemon stops it from being too rich.
Ingredients
Makes 9 servings
- 503g Ricotta cheese
- 252g Cream cheese
- 210g Caster sugar
- 5 eggs
- 1¾ lemons
- 63g Plain flour
- 126g Butter biscuits
Method
- Preheat oven to 155°C. Crush biscuits and mix with melted butter. Press into the base of a lined 18cm springform tin.
- Beat ricotta, cream cheese and sugar until smooth. Add eggs one at a time, then lemon zest, juice and flour. Season with a pinch of salt.
- Pour filling over the biscuit base and bake 40–45 minutes until just set with a slight wobble in the centre.
- Cool in the oven with the door ajar, then refrigerate. Serve with fresh berries.
Nutrition
Per serving: 420 kcal · 12.9g protein · 43.1g carbs · 22g fat