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Lemon & Ricotta Cheesecake

lemon cheesecake


Biscuit crumb base


100g sultanas
100g toasted pine kernels
500g ricotta cheese – full fat
Zest & Juice of large unwaxed lemon
1 pint double cream
4 large eggs
200g caster sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon almond extract
150g self-raising flour
50ml sweet sherry or marsala


Preheat oven to 375F
Heat sherry and pour over sultanas to infuse for 15 minutes
Put the ricotta, cream, lemon juice, lemon zest, eggs, sugar, cinnamon, vanilla and almond extract in a bowl and beat for about 4 minutes until very smooth and combined. Taste and add extra lemon juice if preferred.
Add the sultanas and the rest of the sherry and the pine kernals, stir to incorporate.
Taste the mixture at this stage and adjust the sweetness if required
Spoon the mixture into the prepared sponge lined cake tin and bake for about 1 -1 ½ hours
The top will turn a deep golden brown and puff up.
Cool the cake on a rack for about 30 minutes. Then run a palette knife around the edge of the cake and remove from the spring form pan.
This is best served slightly warm and not refrigerated