Lemon ricotta cheesecake

A wonderfully creamy lemon ricotta cheesecake. Ricotta is often used in Italian-style cheesecakes, but because of its slightly grainy texture, it is frequently paired with another cheese to create a smoother filling. In this Italian-inspired version, mascarpone is the perfect partner, while amaretti biscuits add a delicate almond note to the base. This cheesecake is exceptionally delicate and, although the photographs don’t quite do it justice, it simply melts in your mouth.

Ingredients for the biscuit base:

• 80 g digestive biscuits or other wholemeal biscuits
• 80 g amaretti biscuits
• 40 g butter, melted

Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. If you do not have a food processor, place the biscuits in a sturdy food bag and crush them thoroughly with a rolling pin. Mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the base of the tin and level the surface.

Bake at 180°C for approximately 8 minutes, or until lightly golden. Remove from the oven and leave to cool while preparing the cheesecake filling.

Wrap the outside of the tin twice with aluminium foil, as the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 500 g ricotta
• 500 g mascarpone
• 200 g caster sugar
• 4 large eggs
• 1 teaspoon vanilla bean paste or vanilla extract
• finely grated zest of 2 unwaxed lemons
• 1 tablespoon potato starch

All ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a stand mixer. Mix only until combined. Do not overmix, as incorporating too much air into the batter will cause the cheesecake to rise excessively during baking and then sink as it cools. The finished cheesecake should remain beautifully level. Pour the filling over the baked biscuit base.

Bake at 180°C for approximately 70 minutes in a water bath.* The cheesecake is ready when the surface is set and lightly springy to the touch. Leave to cool in the oven with the door slightly ajar. Remove from the oven, run a sharp knife around the edge of the cheesecake, then release and remove the sides of the springform tin. Refrigerate for approximately 12 hours before serving.

Decorate with fresh fruit, if desired.

This cheesecake is baked in a water bath*. Place the wrapped springform tin into a larger roasting tin or ovenproof dish. Pour boiling water into the outer tin until it reaches about halfway up the sides of the cheesecake tin. The steam created during baking provides a humid environment, helping the cheesecake bake evenly throughout, including the centre. It also helps prevent cracks and ensures an exceptionally smooth and creamy texture.

Enjoy!