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Lemon Ricotta Cheesecake

This twist on a classic cheesecake uses the finest Italian, creamy ricotta cheese with a zesty hit of citrus, making a refreshingly sharp, but sweet end to any meal.

6 slices

Medium 60 Minutes



For the recipe Lemon Ricotta Cheesecake

For the Cheesecake:

Lemon (Finely grated rind and juice from 3 to 4 lemons)
350 g Ricotta Cheese (12 oz)
1 Dr. Oetker Gelatine Sachet (x1 sachet = 12g)
60 g Caster Sugar (2 1/2 oz)
275 ml Double Cream (10 fl.oz)

For the base:

225 g Sweet oat biscuits (9oz)
100 g Butter (4oz, melted)

To Decorate:

Lemon (Lemon slices to decorate)
leaf Mint Leaf (Handful of mint to decorate)




Pre-heat the oven to gas mark 6, 400°F, 200°C. Grease and line a 24cm/9" cake tin.


Crush the biscuits and tip into a bowl then stir in the melted butter. Press the mixture evenly and firmly into the base of the cake tine, then place in the oven to pre-bake for 10 minutes.


Remove from the oven and allow it to completely cool.


Put 3 tablespoons (45ml) of the lemon juice into a small bowl, sprinkle the Gelatine over, then place the bowl into a small saucepan with 1 inch (2.5 cm) simmering water and stir until it dissolves.


Put the sugar and ricotta cheese into a food processor and blend, and then add the lemon zest, remaining lemon juice and Gelatine.


Blend everything again until it's all totally smooth.


Take a large bowl and whisk the double cream until you get a soft dropping consistency, then pour this in to the rest of the cheese mixture and blend again just for a few seconds.


Pour the mixture over the biscuit base, cover with foil and chill in the refrigerator for a minimum of three hours.


Decorate with lemon twists and sprigs of mint before serving.

1 slice = 227g

Nutritional Information For the recipe Lemon Ricotta Cheesecake

Per serving Per 100g/ ml
Energy 65535kJ
Fat 717g 18g
Carbohydrate 999.99g 66g
Protein 241g 6.1g