Good-For-You Lemon Cheesecake

Ricotta moves on from pasta to create a lower-fat lemon cheesecake recipe that tastes fabulous.


  • 1kg ricotta cheese
  • Zest 2 lemons
  • 4 large free-range eggs
  • 150g lemon curd
  • 75g castor sugar
  • 40g cornflour

You will also need 20cm springform tin, well greased and bottom-lined


  1. Heat the oven to 170°C, 150 C fan, 325 F, gas 3. Tip all the ingredients into a food processor and whiz until smooth. Pour into the tin and place on top of a baking sheet.
  2. Place on the middle shelf of the oven with a roasting tin of hot water in the bottom and turn the oven down to 150°C, 130°C fan. Bake for about 60 minutes, until the cheesecake is set but still has a slight wobble in the centre. Turn off the oven and leave the cheesecake inside until cooled.
  3. When cooled, remove from the oven and gently release the springform. Dust with icing sugar and serve. This cheesecake will keep in the fridge for up to 3 days.

DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.


Send this to a friend