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lemon ricotta cheesecake slice

Lemon Ricotta Cheesecake Slice

Ava Thompson
A deliciously creamy cheesecake with a zesty lemon flavor, perfect for a refreshing dessert!
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 350 kcal

Equipment

  • Food Processor
  • Oven
  • Slice Pan

Ingredients
  

  • 250 g digestive biscuits
  • 80 g butter, melted
  • 500 g ricotta
  • 250 g cream cheese
  • ½ cup caster sugar
  • 2 eggs
  • 1 tbsp lemon rind
  • ⅓ cup lemon juice

Instructions
 

  • Preheat oven to 180C. Grease an 18x28cm slice pan and line with baking paper.
  • Blitz biscuits in a food processor to form fine crumbs. Add melted butter, pulse to combine. Press into prepared tin and bake for 8 minutes.
  • Reduce oven to 160C. Blend ricotta, cream cheese, and sugar until smooth. Add eggs, lemon rind, and juice; mix until combined.
  • Pour mixture over base and bake for 40 minutes until just set. Turn off oven and let cool for 1-2 hours.
  • Once cooled, slice into squares and serve.

Notes

This cheesecake is best served chilled. Feel free to garnish with fresh fruit!
Keyword Cheesecake, Lemon