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Lemon ricotta cheesecake
- Prep time:
- 30 mins
- Cook time:
- 35 mins
- Serves:
- 6
Paul Merrett’s stunning baked cheesecake is served with blackberries and clotted cream for a luscious treat
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Ingredients
- 175g caster sugar
- 175g Butter, plus extra for greasing
- 3 unwaxed Lemons, plus extra for greasing
- 3 Eggs, separated
- 250g Ricotta cheese
- 125g self-raising flour, plus extra for dusting
- 1 tsp Baking powder
- icing sugar, to dust
To serve
- Blackberries
- clotted cream
Method
1. Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour.2. Beat the sugar and butter until light and fluffy - you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined
3. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder
4. Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the centre – if the skewer comes out clean, the cake is cooked.
5. Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream
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Latest Comment
I made this cheesecake on Thursday. The recipe didn't state which part of the lemon to use so had to search elsewhere to find out it was only the lemon rind. The cake took longer than the stated 35 minutes. Having said all that, the finished cheesecake was stunning, Very moist, light and delicious. Easy to make.