COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

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 Unsalted butter (4oz, melted)

To Decorate:

Lemon (Lemon slices to decorate)
leaf Mint Leaves (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 100 g / ml
Energy 76656 kJ
18309 kcal
1943 kJ
464 kcal
Fat 806.42 g 20.43 g
Carbohydrate 2,403.41 g 60.89 g
Protein 269.73 g 6.83 g