Ricotta cheesecake with lemon and raspberries

Fresh ricotta is perfect for sweet dishes. This easy cheesecake recipe from Morgan McGlynn’s cookbook “The Modern Cheesemaker” is an ideal summer dessert

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Serves 4


220g (7¾oz) digestive biscuits

100g (3½oz) butter, melted

250g (9oz) ricotta

600g (1lb 5oz) cream cheese

200g (7oz) caster (superfine) sugar

grated zest of 5 unwaxed lemons, plus juice of 3 lemons

150g (5oz) raspberries

  1. Method

    Step 1

    In a food processor, whizz the biscuits and melted butter until they resemble breadcrumbs. If you don’t have a food processor you can crush the biscuits and mix them with the butter by hand. Press the mixture into the bottom of a 23cm (9 inch) cake tin, then chill in the refrigerator while you make the cheesecake mix.

    Step 2

    In a large bowl, mix together the ricotta, cream cheese, sugar and the zest and juice of the lemons. Mix until smooth, then pour over the biscuit base. Chill in the refrigerator for 3 hours until set. Turn out onto a plate and top with the raspberries.

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