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Ricotta Cheesecake with Lemon and Honey

Ricotta Cheesecake with Lemon and Honey

Prep time: 70 minServes: 10

Pairs with

Ricotta cheesecake with lemon and honey — lighter and more elegant than its American cousin. An off-dry Riesling, Moscato d'Asti, or a Sauternes matches the honey's sweetness and the lemon's acid.

Ingredients

  • Base:
  • 200g digestive biscuits, crushed
  • 80g butter, melted
  • Filling:
  • 750g ricotta, drained
  • 200g caster sugar
  • 4 eggs
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp plain flour
  • Honey and pistachios to garnish

Method

  1. 11. Heat the oven to 160°C. Grease and line a 24cm springform tin with baking paper.
  2. 22. Mix crushed biscuits and melted butter. Press into the base of the tin. Bake 10 minutes.
  3. 33. Whisk ricotta and sugar until smooth. Add eggs one at a time. Stir in lemon zest, juice, honey, vanilla, and flour.
  4. 44. Pour filling onto the pre-baked base.
  5. 55. Bake 50–55 minutes until the surface is set with a gentle wobble in the centre.
  6. 66. Turn off the oven, let the cake cool inside with the door ajar for 1 hour. Then chill at least 4 hours.
  7. 77. Garnish with a drizzle of honey and chopped pistachios.