Ricotta cheesecake uses soft Italian cheese to give the filling a creamy texture that feels lighter than traditional cream-cheese cheesecake. For a fresh lemon flavour and sweet candied topping, Delia Smith Lemon Ricotta Cheesecake Recipe combines ricotta, whipped cream and a crunchy almond biscuit base.
Ingredients
This recipe serves 6–8 people. Allow approximately 30 minutes for preparation, 65 minutes for cooking and at least 4 hours for chilling.
For the Biscuit Base:
110g sweet oat biscuits
25g flaked almonds
50g unsalted butter, melted
For the Lemon Ricotta Filling:
350g full-fat ricotta cheese
2 large pasteurised egg yolks
60g caster sugar
Finely grated zest of 2 lemons
150ml freshly squeezed lemon juice
11g powdered gelatine
275ml double cream
For the Candied Lemon Topping:
2 fresh lemons
110g granulated sugar
340ml water
1 tablespoon fresh lemon juice
How to Make Delia Smith Lemon Ricotta Cheesecake
Step 1: Prepare the Biscuit Base and Candied Lemons
Preheat your oven to 200°C (180°C fan). Grease a 20cm springform cake tin and line its base with baking parchment.
Crush the oat biscuits into fine crumbs using a food processor or a rolling pin. Roughly chop the flaked almonds, then mix them with the biscuit crumbs and melted butter.
Press the mixture firmly into the bottom of the tin using the back of a spoon. Bake for 15–20 minutes until the base becomes lightly golden. Remove it from the oven and leave it to cool completely.
While the base cools, prepare the candied lemons. Cut the lemons into thin slices, remove the seeds and place the slices in a saucepan of boiling water for 3 minutes. Drain and discard the water.
Pour 340ml of fresh water into the saucepan and add the granulated sugar. Heat gently until the sugar dissolves, then add the lemon slices.
Simmer over low heat for approximately 40–45 minutes until the lemon peel becomes tender and slightly translucent. Remove the slices, reduce the syrup slightly, then add the tablespoon of lemon juice.
Return the slices to the syrup and leave everything to cool. I prefer preparing the lemon topping a day ahead because the peel becomes softer and less bitter after resting in the sweet syrup.
Step 2: Prepare the Lemon Ricotta Filling
Place the ricotta cheese, pasteurised egg yolks and caster sugar in a food processor. Blend for approximately one minute until smooth.
Ricotta can have a slightly grainy texture, so give it enough time in the processor to become creamy. Add the grated lemon zest and blend briefly.
Pour 3 tablespoons of the measured lemon juice into a small heatproof bowl. Sprinkle the powdered gelatine over the juice and leave it for 5 minutes to absorb the liquid.
Set the bowl over a saucepan of gently simmering water. Stir until the gelatine dissolves completely, without allowing it to boil.
Add a spoonful of the ricotta mixture to the dissolved gelatine and stir, then mix it into the remaining ricotta. Pour in the rest of the lemon juice and blend until combined.
In a separate bowl, whip the double cream until it forms soft peaks. It should be thick but still slightly floppy, not stiff.
Gently fold the whipped cream into the lemon ricotta mixture using a spatula. Avoid beating too vigorously because the whipped cream gives the cheesecake its soft texture.
Step 3: Chill and Finish the Cheesecake
Spoon the ricotta filling over the cooled biscuit base. Spread it evenly and smooth the top with a spatula.
Cover the cake tin carefully and refrigerate for at least 4 hours. Overnight chilling is even better, especially if you want clean slices.
Once the filling feels firm, release the springform tin and carefully transfer the cheesecake to a serving plate.
Arrange the candied lemon slices over the top and spoon a little lemon syrup around them. Keep the remaining syrup in a small serving jug.
For neat portions, dip a sharp knife into hot water and wipe it dry before cutting each slice.
I think this cheesecake tastes nicest straight from the fridge, when the ricotta filling is firm and the lemon topping still has a little syrupy sweetness.
What to Serve With Delia Smith Lemon Ricotta Cheesecake
Fresh raspberries: Their slightly sharp flavour goes nicely with the lemon filling. A handful beside each slice also adds a little colour without needing another sauce.
Strawberries: Fresh strawberries bring extra sweetness to the dessert. Slice them just before serving so they stay fresh and juicy.
Whipped cream: A spoonful of lightly whipped cream can soften the sharp lemon flavour. Keep it unsweetened because the candied topping already contains plenty of sugar.
Blueberry compote: Warm blueberries gently with a little sugar until they release their juice, then cool before serving. The fruity sauce tastes particularly good with ricotta.
Coffee or tea: Strong black coffee or a cup of English breakfast tea goes nicely with the rich cream and sweet lemon syrup.
For a family meal, Delia Smith Lemon Ricotta Cheesecake Recipe can be prepared the evening before, leaving only the topping and slicing for the following day.
Delia Smith Lemon Ricotta Cheesecake Nutrition Information
The following values are approximate per serving when the cheesecake is divided into 8 portions.
Nutrient | Approximate Amount |
|---|---|
Calories | 475 kcal |
Protein | 7g |
Carbohydrates | 36g |
Total Fat | 33g |
Saturated Fat | 20g |
Sugar | 27g |
Fibre | 1g |
Sodium | 110mg |
The figures can vary depending on the ricotta, cream, biscuits and quantity of lemon syrup served with each slice.
FAQs
Can I Make Lemon Ricotta Cheesecake the Day Before?
Yes. In fact, I recommend making it the previous day because the filling has more time to set and the lemon flavour develops nicely overnight. Keep it covered in the refrigerator and add the candied lemons before serving.
Can I Use Low-Fat Ricotta Instead of Full-Fat Ricotta?
Yes, although the filling may not be quite as creamy. Full-fat ricotta gives the cheesecake a richer texture, while low-fat ricotta sometimes contains more moisture. Drain either variety thoroughly before using.
Why Has My Lemon Ricotta Cheesecake Not Set?
The gelatine may not have dissolved completely, or the cheesecake might need more chilling time. Refrigerate it for at least 4 hours and preferably overnight. Make sure the gelatine is fully dissolved before mixing it into the filling.
How Long Can I Store Lemon Ricotta Cheesecake?
Keep the cheesecake covered in the refrigerator for up to 3 days. Store the candied lemons separately in their syrup if possible. Because the filling contains uncooked egg yolks, use pasteurised eggs and keep the dessert properly chilled.
Can I Freeze Lemon Ricotta Cheesecake?
Yes, but freezing can slightly change the creamy texture. Wrap individual slices without the topping and freeze for up to one month. Defrost them overnight in the refrigerator, then add the candied lemon slices just before serving.
Can I Make Lemon Ricotta Cheesecake Without Gelatine?
You would need another setting ingredient or a different cheesecake method. Simply leaving out the gelatine will produce a much softer filling that may not hold its shape when sliced. If you want to keep the same creamy texture, use a suitable vegetarian setting agent according to its package instructions.