Baked ricotta and lavender cheesecake

Frank Bordoni stirs up a sweet sensation with this fabulous lavender infused cheesecake on a delicious almond sponge base
By Frank Bordoni
Baked ricotta and lavender cheesecake
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: medium


For the sponge base

  • 3 whole eggs
  • 20 g ground almonds
  • 20 g icing sugar
  • 3 egg whites
  • 12 g caster sugar
  • 25 g butter, melted
  • 25 g plain flour

For the filling

  • 3 eggs, seperated
  • 500 g ricotta cheese
  • 1 lemons, grated zest and juice
  • 2 tsp cornflour
  • 175 ml lavender syrup
  • 50 g butter, melted
  • 1 handfuls dried lavender flowers, to garnish


1. To make the sponge, set the oven to 220°C/gas 8. Put the three whole eggs, almonds and icing sugar into a bowl and beat until creamy and smooth. 2. In a separate bowl whisk the egg whites with the caster sugar until stiff. Add the melted butter and flour into the egg mixture and gently fold in the egg white. 3. Pour into a lightly greased 23cm spring form tin and bake in the oven for five minutes. 4. For the filling, place the egg yolks, ricotta, lemon juice and zest, cornflour, lavender syrup and butter into a large bowl and beat until thick and smooth. 5. Whisk the egg whites until stiff, and then gently fold them into the ricotta mixture. 6. Spoon the mixture over the cooked sponge base. 7. Reduce the oven temperature to 180°C/gas 4 and cook for about 30 minutes, until set. 8. Leave to cool completely before turning out, and then chill in the refrigerator until ready to serve. 9. Decorate with dried lavender.

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