• Partnered with
  • Serves 10
  • 20 mins prep
  • 30 mins cook

Lemon ricotta cheescake

Lemon Ricotta Cheescake

Lemon ricotta cheescake

Ingredients

Lemon filling

  • 250 g cream cheese, softened
  • 2/3 cup (150g) caster sugar
  • 1 1/2 cups (300g) ricotta
  • 3 eggs
  • grated rind of 2 lemons
  • juice of 1 lemon

Lemon ricotta cheescake

  • 140 g gluten-free biscuits,coarsely crushed
  • 1/2 cup (60g) almond meal
  • 40 g butter, melted
  • pure icing sugar, to dust (optional)

Steps

Lemon ricotta cheescake

  1. Preheat oven to 180C or 160C fan. Place biscuits, almond meal and butter in a food processor and process until mixture iust comes together. Press firmly into base of a 20cm springform pan. Chill while making filling.
  2. Using an electric mixer, beat cream cheese and caster sugar until smooth. Add ricotta and beat until well combined. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice.
  3. Pour filling into pan over prepared base. Bake for 30-35 minutes, until filling is set. Remove from oven and leave to cool completely. Refrigerate overnight.
  4. Dust with icing sugar, if you like, and cut into wedges to serve.
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