Ricotta cheesecake

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  • Serves: 8-10

  • Prep time: 10 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This cheesecake gets its sweetness from a natural source of honey and its creaminess from the delicious Ricotta that works really well together in this recipe. It’s decadent and silky and great at any dinner party. Your friends and family are going to love tucking into this delicious treat. Serve with plenty of cream or ice cream for an extra sweet finish. This cheesecake takes 1hr to cook and can be stored in the fridge until ready to serve.


  • 500g Ricotta
  • 250g cream cheese
  • 150g honey
  • Juice and zest of 1 lemon
  • ½tsp vanilla extract
  • 3 eggs
  • 1tbsp corn flour

That’s goodtoknow

Blended raspberries are a great compliment to this creamy cheesecake


  1. Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4 and grease and four an 18cm spring form tin.
  2. Drain the Ricotta. In a food processor blitz the ricotta until smooth and free of lumps
  3. Add the cream cheese, honey, zest and juice of lemon, vanilla and eggs. Blitz until fully combined
  4. Add the cornflour and blitz until just combined
  5. Pour into the tin and bake for 60 minutes or until the centre wobbles slightly. Turn off the oven, open the door and allow to cool for 2 hours
  6. Remove from the oven and chill for a further 2 hours before removing from the tin and serving

By Bronya Seifert

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