Lemon ricotta cheesecake

Paul Merretts stunning baked cheesecake is served with blackberries and clotted cream for a luscious treat
By Paul Merrett
Lemon ricotta cheesecake
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 175 g caster sugar
  • 175 g butter, plus extra for greasing
  • 3 unwaxed lemons, zest only
  • 3 eggs, separated
  • 250 g ricotta cheese
  • 125 g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • icing sugar, to dust

To serve

  • blackberries
  • clotted cream


1. Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour.

2. Beat the sugar and butter until light and fluffy - you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined

3. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder

4. Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the centre if the skewer comes out clean, the cake is cooked.

5. Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream

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