cheesecake

smooth ricotta & lemon

This Smooth Ricotta & Lemon Cheesecake is a classic Italian dessert, celebrated for its creamy texture and bright, zesty flavours. Light yet indulgent, it’s perfect for special occasions, afternoon tea, or as a refreshing end to any meal, with a touch of lime adding a fragrant, citrusy finish.

INGREDIENTS :

For the base:
200g digestive biscuits or Italian cookies (like biscotti or savoiardi), crushed
100g unsalted butter, melted

For the filling:
500g fresh ricotta cheese, well-drained
150g caster sugar
3 large eggs
Zest and juice of 1 lemon
1 tsp vanilla extract
Pinch of salt

For garnish:
Thin slices or zest of lime
Optional: icing sugar for dusting

[ serves 8 people ]

STEPS :

1. Prepare the base :

Mix crushed biscuits with melted butter
Press into the base of a greased 22cm (9-inch) springform pan
Chill in the fridge for 15 minutes

2. Make the filling :

In a bowl, whisk ricotta, sugar, eggs, lemon zest and juice, vanilla, and salt until smooth
Pour over the chilled base

3. Bake :

Preheat oven to 160°C (320°F)Bake cheesecake in a water bath for 50–60 minutes until set but slightly wobbly in the centre
Cool to room temperature, then refrigerate for at least 4 hours

4. Serve :

Garnish with lime slices or zest and a light dusting of icing sugar before serving