Lemon Ricotta Cheesecake

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

about 8 - 10 slices

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Lemon Ricotta Cheesecake

For the Cheesecake:

4 Lemon Juice (juice of 4 lemons)
350 g Ricotta Cheese
1 Dr. Oetker Gelatine Sachet
60 g Caster Sugar
250 ml Double Cream
4 Lemon Zest (zest of 4 lemons)

For the base:

225 g Sweet oat biscuits
100 g Unsalted butter

To Decorate:

about 30 g Lemon Curd
about 40 g Raspberries (Handful)
leaf Mint Leaves (a couple of leaves to decorate)
1 Lemon Zest (sprinkle of lemon zest)

preparation

Preparation

For the Base

Step 1: First things first, lets make the cheesecake base; pre-heat your oven to 200°C/180°C/Gas mark 6 and grease and line a 9" spring form cake tin.

Step 2: Crush the biscuits and tip into a bowl then stir in the melted butter. Press the mixture evenly and firmly into the base of your prepared cake tine, then pop in the oven to bake for 10 minutes.

Step 3: Remove your cheesecake base from the oven and allow it to completely cool.

For the Cheesecake

Step 4: Next up, the cheesecake; pop 50ml of the lemon juice into a small bowl, sprinkle the Gelatine over, then place the bowl over a small saucepan of simmering water. Stir the gelatine mixture until it has dissolved and is smooth. 

Step 5: Pop the sugar and ricotta cheese into a food processor and blitz until smooth, and then add the lemon zest, remaining lemon juice and Gelatine and blitz again until you have a lovely smooth mixture.

Step 6: Whisk the double cream in a large bowl until you get a soft dropping consistency, then pour in the rest of the mixture and whisk again briefly to combine your cheesecake mixture. 

Step 7: Pour the mixture over your biscuit base and smooth out the top, cover with foil and chill in the refrigerator for about 3 hours but ideally overnight. 

To Decorate

Step 8: To decorate your cheesecake before serving, remove from the tin and pop onto your serving plate. Drizzle over the lemon curd, if it’s too thick to drizzle heat in the microwave for a few seconds. Pop on a few raspberries, mint leaves and sprinkling of lemon zest! Ta-dah your beautiful citrusy dessert is ready to serve!

Nutritional Information for the recipe Lemon Ricotta Cheesecake

Per Serving Per 100 g / ml
Energy 51087 kJ
12202 kcal
1959 kJ
468 kcal
Fat 536.27 g 20.55 g
Carbohydrate 1,603.71 g 61.44 g
Protein 179.52 g 6.88 g

preparation

Preparation

For the Base

Step 1: First things first, lets make the cheesecake base; pre-heat your oven to 200°C/180°C/Gas mark 6 and grease and line a 9" spring form cake tin.

Step 2: Crush the biscuits and tip into a bowl then stir in the melted butter. Press the mixture evenly and firmly into the base of your prepared cake tine, then pop in the oven to bake for 10 minutes.

Step 3: Remove your cheesecake base from the oven and allow it to completely cool.

For the Cheesecake

Step 4: Next up, the cheesecake; pop 50ml of the lemon juice into a small bowl, sprinkle the Gelatine over, then place the bowl over a small saucepan of simmering water. Stir the gelatine mixture until it has dissolved and is smooth. 

Step 5: Pop the sugar and ricotta cheese into a food processor and blitz until smooth, and then add the lemon zest, remaining lemon juice and Gelatine and blitz again until you have a lovely smooth mixture.

Step 6: Whisk the double cream in a large bowl until you get a soft dropping consistency, then pour in the rest of the mixture and whisk again briefly to combine your cheesecake mixture. 

Step 7: Pour the mixture over your biscuit base and smooth out the top, cover with foil and chill in the refrigerator for about 3 hours but ideally overnight. 

To Decorate

Step 8: To decorate your cheesecake before serving, remove from the tin and pop onto your serving plate. Drizzle over the lemon curd, if it’s too thick to drizzle heat in the microwave for a few seconds. Pop on a few raspberries, mint leaves and sprinkling of lemon zest! Ta-dah your beautiful citrusy dessert is ready to serve!

Nutritional Information for the recipe Lemon Ricotta Cheesecake

Per Serving Per 100 g / ml
Energy 51087 kJ
12202 kcal
1959 kJ
468 kcal
Fat 536.27 g 20.55 g
Carbohydrate 1,603.71 g 61.44 g
Protein 179.52 g 6.88 g

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