Cheesecake

honey, lemon & almond

This Italian-style cheesecake blends creamy ricotta and cream cheese with the bright zest of lemon, sweet honey, and nutty almonds for a delicate, indulgent dessert. Inspired by traditional Italian flavours, it’s perfect for festive occasions, afternoon tea, or as a light, elegant finish to any meal.

INGREDIENTS :

Base:
200g digestive biscuits or Italian cantucci (almond biscuits), crushed
100g unsalted butter, melted

Filling:
500g ricotta cheese, 250g cream cheese
150ml honey (plus extra for drizzling)
Zest of 1 lemon, 3 eggs, 50g ground almonds

Topping:
Sliced almonds, toasted
Extra honey for drizzling
Optional: lemon zest

[ serves 6-8 people ]

STEP :

1. Prepare the base :

Mix crushed biscuits with melted butter until combined
Press into the base of a 22–24cm springform pan. Chill in the fridge while preparing the filling

2. Make the filling :

In a bowl, whisk ricotta, cream cheese, honey, and lemon zest until smooth
Beat in eggs one at a time, then fold in ground almonds

3. Assemble and bake :

Pour filling over the chilled base
Bake at 160°C (320°F) for 45–50 minutes, until the cheesecake is set but slightly wobbly in the centre

4. Cool and serve :

Let cool to room temperature, then refrigerate for at least 2 hours
Before serving, sprinkle with toasted almonds and drizzle with extra honey and optional lemon zest