Today I used the ricotta I made last night to make Baked Lemon Ricotta Cheesecake. It was awesome!!! I made four cheesecakes in tart tins.
Here is the recipe:
BASE
- Melted butter
- 1 cup of desiccated coconut
- 1 cup of oats
FILLING
- 480g (2 cups) fresh ricotta
- 110g (1/2 cup) caster sugar
- 60ml (1/4 cup) thickened cream
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp lemon curd
- To make the base combine butter, coconut and oats till pliable then line a cake tin or moulds to the thickness you want.
- Place the ricotta, sugar, cream, eggs, lemon curd and vanilla extract in the bowl of a food processor and process until smooth. Pour into the prepared pan and smooth the surface with the back of a spoon
- Bake in a preheated oven for 40 minutes or until golden brown and just set. Remove from the oven and set aside for 30 minutes to cool slightly.
This tasted fantastic!! Highly recommended.




