Baked lemon and ricotta cheesecake with marmalade syrup

This baked lemon cheesecake recipe produces a truly decadent dessert. Easy to make yet impressive enough to serve at your next special occasion, every slice of this cheesecake is a creamy, citrusy dream
Baked lemon and ricotta cheesecake with marmalade syrup
1H 15M



1.Preheat the oven to 170°C and line the base of a 23cm springform tin. Whizz the biscuits, cinnamon and butter in a food processor until finely ground then press into the base of the tin. Chill in the fridge for 15 minutes.
2.Using an electric beater, blend the ricotta, cream cheese and caster sugar until smooth. Add the egg yolks, cream and lemon zest and beat well.
3.In a separate bowl whisk the egg whites until fluffy with soft peaks. Fold egg whites into ricotta mixture then pour onto biscuit base. Bake for 45-50 minutes or until just set in the centre.
4.To serve, heat marmalade and water to make a glossy syrup and drizzle over warm cheesecake. Alternatively, simply dust with icing sugar and serve.
  • Serves 8-10.

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