Name: Baked lemon and ricotta cheesecake with marmalade syrup
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: 200 gram plain biscuits; 1 teaspoon ground cinnamon; 100 gram butter; 250 gram ricotta; 250 gram cream cheese; 1 cup caster sugar; 4 eggs, separated; 3/4 cup cream; 2 tablespoon lemon zest; 1/2 cup marmalade; 1/4 cup water; icing sugar for dusting (optional)

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

Serves 8

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

200 gram plain biscuits

1 teaspoon ground cinnamon

100 gram butter

250 gram ricotta

250 gram cream cheese

1 cup caster sugar

4 eggs, separated

3/4 cup cream

2 tablespoon lemon zest

1/2 cup marmalade

1/4 cup water

icing sugar for dusting (optional)

Method

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.