Lemon Ricotta Cheesecake

This baked Lemon Ricotta Cheesecake is rich, creamy, fluffy and sunshiny sweet. So, if you love lemon and cheesecake, you have to try this ricotta cheesecake recipe!

This wonderful baked cheesecake recipe, using ricotta cheese, cream cheese and yogurt. One of the reason is it gives a fluffier texture to the cheesecake and doesn't make it quite as heavy to eat.

Ingredients:

• 380g cream cheese, room temperature
• 500g ricotta
• 4 eggs, lightly beaten
• 200g castor sugar
• 330ml plain yogurt
• 3 lemons, juice and zest
• 4 tbsp cornflour

For the topping:

• 2 tbsp lemon curd
• 1 cup double cream for decorating on top or serving, whipped until stiff
• some grated white chocolate

Method:

Preheat oven to 170ºC. Line and base a 9 inch round springform tin with baking paper and grease the sides of the pan.

Also, wrap the bottom of the springform pan in aluminium foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.

In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth.

Then slowly add the lightly beaten eggs, again, until everything is combined.

Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any bubbles you see.

Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform tin.

This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface.

Once done, switch the oven off, and leave the cake inside wit the door closed for a further 60 minutes.

When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least 6 hours. 

Once firm, turn out onto a serving plate. It is easiest to keep the cheesecake in the baking tin in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and baking paper.

When chilled, you can decorate the top with the whipped cream. Heat the lemon curd for 30 seconds in the microwave to loosen up and then drizzle over the top. Sprinkle with some grated white chocolate or leave it out to suit!