Light and Luscious Lemon Cheesecake

This baked lemon cheesecake made with cream cheese and ricotta is the light fantastic!

I love all dessert but cheesecake holds a special place in my heart. I don’t think I’ve ever met a cheesecake that I didn’t like although if I had to choose between a baked and a non baked cheesecake, I’d go baked every time… In the event that I couldn’t have both obviously!

For me cheesecake is always a bit of a special occasion dessert because it’s decadent on the tastebuds and the budget. So when we invited our neighbour Pat (she of the 4 ingredient mackerel dip fame) over for a birthday dinner and her favourite flavour was lemon, I knew I’d have to whip up a cheesecake.

When it comes to lemon cheesecakes, this is not my first rodeo. I considered making my Luscious Lemon Baked Cheesecake but as it’s made with cream cheese and mascarpone and finished off with a creamy lemon curd topping, I thought it might be too rich for this occasion.

I also thought of my Baked Lemon and Raspberry Cheesecake which is made with a mix of cream cheese and yoghurt but I had set my heart on a pure lemon version for dear Pat.

Continuing with my tradition of baking my cheesecakes with a cream cheese combo, this time I baked the cheesecake with cream cheese and ricotta which makes the filling lovely and light. The added lemon juice and zest really gives the cheesecake some added zing.

This cheesecake is so easy to make – the trick is to ensure the eggs and cheese are at room temperature when you prepare the filling. Don’t be alarmed if the cheesecake still has a bit of a wobble at the end of the cooking time. Just be patient and allow it to cool completely with the oven door slightly ajar, then you can chill out while your cheesecake chills to perfection in the fridge for at least 4 hours or even better, overnight.

I have a habit of having neighbours who are great cooks with very discerning palates so I’m not going to lie, I was a bit worried when serving this up to the Birthday Girl. However, I needn’t have fretted, Pat absolutely loved it and gave it her birthday seal of approval. She even took a doggy bag home!

What’s your favourite cake flavour? And if you had to choose between a non baked and baked cheesecake, which would you pick?

Serves 12

Ingredients

55g butter

185g digestive biscuits

a generous pinch of cinnamon

250g cream cheese, softened and at room temperature

250g ricotta, at room temperature

1/2 cup caster sugar

a couple of drops of vanilla essence

3-4 teaspoons lemon rind

3 eggs

1/4 cup lemon juice

TO DECORATE

icing sugar (optional)

fresh raspberries or strawberries (optional)

How to – Traditional

1. Preheat oven to 160C/140C fan forced. Grease and line the base of a 20cm springform tin.
2. Place the biscuits and cinnamon in a food processor and blitz. Mix with the melted butter. The mixture should be the consistency of damp sand. If necessary, blitz again for another second or two.
3. Press the biscuit mixture evenly into the base of the tin, using your hands or the back of a spoon. Place in the fridge for 15 minutes to chill.
4. Meanwhile make the filling. Beat the cream cheese, ricotta, caster sugar, vanilla essence and lemon rind until smooth.
5. Add the eggs one at a time beating well after each addition.
6. Add the lemon juice and beat for 1 minute. The mixture should be lovely and creamy. Pour the mixture over the prepared base.
7. Place the springform tin on a baking tray and pop it into the oven for about 50 minutes or until it’s just set. Don’t worry if it’s still a bit wobbly, it will firm up .
8. Cool the cheesecake in the oven with the door slightly ajar. When the cheesecake is completely cool, place it in the fridge for a minimum of 4 hours (but preferably overnight) before serving.
9. Sprinkle with icing sugar, decorate with raspberries or strawberries and serve with some berry coulis.

How to – Thermomix

1. Preheat oven to 160C/140C fan forced. Grease and line the base of a 20cm springform tin.
2. Cut the butter into cubes and place in TM bowl. Melt for 2 minutes at 60C on speed 3.
3. Add biscuits and cinnamon to TM bowl and blitz for 5 seconds on speed 9. The mixture should be the consistency of damp sand. If necessary, blitz again for another second or two.
4. Press the biscuit mixture evenly into the base of the tin, using your hands or the back of a spoon. Place in the fridge for 15 minutes to chill. Wash and dry the TM bowl.
5. Meanwhile make the filling. Place the cream cheese, ricotta, caster sugar, vanilla essence and lemon rind into the clean TM bowl and mix for 30 seconds on speed 4.
6. Remove the measuring cup from the lid. Set the speed to speed 3 and add the eggs one at a time through the hole in the lid allowing 10-20 seconds before adding each egg. Scrape down sides of bowl.
7. Add the lemon juice, replace the measuring cup and mix for another 20 seconds on speed 4. The mixture should be lovely and creamy. Pour the mixture over the prepared base.
8. Place the springform tin on a baking tray and pop it into the oven for about 50 minutes or until it’s just set. Don’t worry if it’s still a bit wobbly, it will firm up .
9. Cool the cheesecake in the oven with the door slightly ajar. When the cheesecake is completely cool, place it in the fridge for a minimum of 4 hours (but preferably overnight) before serving.
10. Sprinkle with icing sugar, decorate with raspberries or strawberries and serve with some berry coulis.

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