Citrus Ricotta Cheesecake

The balance of flavour is perfect in this cheesecake - not too sweet and with a zing of citrus. A party dessert which does not feel too rich after a feast.

Category:  Desserts  - 


For 10 Serving(s)


  • 200 g digestive biscuits, crushed
  • 100 g butter, melted
  • 250 g ricotta cheese
  • 125 g sugar
  • 2 lemons, zest and juice
  • 4 egg yolks*
  • 3 limes, zest and juice
  • 2 x 6g pkts powdered gelatin
  • 350 ml double cream

Citrus Ricotta Cheesecake Directions

  1. Grease and base line a 23cm spring-form cake tin with kitchen parchment.
  2. 1. Combine the crushed digestive biscuits and melted butter. Press into the lined cake tin, smooth and chill.
  3. 2. Place the ricotta, sugar and egg yolks into the goblet of a food processor, pulsing to mix. Add both the zest and juice of the lemons and limes. Pulse.
  4. 3. Half fill a small drinking glass with cold water and sprinkle over the gelatin, mixing to avoid clumps. You should have a runny consistency and may need to add a dribble more water, do not worry, add a couple of teaspoons of water and it will quickly loosen. Pop into the microwave and heat for 30 seconds at 600W. Stir to dissolve then set aside.
  5. 4. Whip the cream to form stiff peaks. Check the gelatin has dissolved then, with the motor running, pour into the ricotta mixture in the food processor. Using a spatula, fold the ricotta mixture into the cream (it will be runny at this stage) then pour over the biscuit base.
  6. After about 6 hours, chilled, the cheesecake will be ready. Decorate with lemon and lime zest, and accompany with creme fraiche.
  7.  Hint: *use the whites for pavlova