Baked lemon and ricotta cheesecake with marmalade syrup

This baked lemon cheesecake recipe produces a truly decadent dessert. Easy to make yet impressive enough to serve at your next special occasion, every slice of this cheesecake is a creamy, citrusy dream

By Jo Wilcox
  • 25 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


  • 200 gram plain biscuits
  • 1 teaspoon ground cinnamon
  • 100 gram butter
  • 250 gram ricotta
  • 250 gram cream cheese
  • 1 cup caster sugar
  • 4 eggs, separated
  • 3/4 cup cream
  • 2 tablespoon lemon zest
  • 1/2 cup marmalade
  • 1/4 cup water
  • icing sugar for dusting (optional)


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To serve, heat marmalade and water to make a glossy syrup and drizzle over warm cheesecake. Alternatively, simply dust with icing sugar and serve.


  • Serves 8-10.

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