- Lemon Ricotta Cheesecake.jpg (36.11 KiB) Viewed 421 times
Preparation time: 15 minutes (plus chilling time)
Cooking time: 40 minutes
Serves: 6
No nutritional information available.
Ingredients
- A little butter for greasing the tin
- 90g caster sugar, plus 1 tbsp to dust the cake tin
- 320g ricotta
- 25g plain flour
- 3 eggs, separated
- Zest of 3 lemons and juice of 1
- 1 tsp vanilla extract
- Mixed berries and creme fraiche or full-fat Greek yogurt, to serve (optional)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line the base of a springform cake tin 18cm in diameter x 7½ cm deep with baking paper. Grease the sides with butter and dust the tin with a tbsp of the caster sugar.
2. Place the ricotta, 40g of the remaining caster sugar, the plain flour, egg yolks, lemon zest and juice and vanilla extract in a bowl and whisk until smooth.
3. In a separate bowl, whisk the egg whites until stiff. Add the remaining 50g of caster sugar and whisk again until you have a thick and glossy meringue. Gently fold the meringue into the ricotta mixture until completely combined.
4. Pour the mixture into the prepared tin and bake on the middle shelf of the oven until golden brown and risen.
5. Remove and leave the cheesecake to cool. Then refrigerate it for at least a couple of hours before serving the cheesecake with some mixed berries, and some creme fraiche or Greek yogurt, if you like.
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