Lemon and ricotta cheesecake

Lemon and ricotta cheesecake


  1. Stir the biscuits into the melted butter and press into the base of a 20 cm round loose bottomed cake tin. Place in the fridge and chill, whilst you make the filling.
  2. Pour 115 ml (8 tablespoons) boiling water into a small heatproof bowl and sprinkle over the gelatine. Stir briskly until thoroughly dissolved.
  3. In a large bowl whisk together the cheese, cream, 1½ jars of the lemon curd and the lemon juice and rind until smooth Whisk in the gelatine, pour over the base and smooth the top.
  4. Place in the fridge and chill for about 3 hours or until set.
  5. To serve, carefully remove from the tin and spoon over the remaining lemon curd.

Recipe from The English Provender Co.

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Creamy yet with a sharp citrus tang


180g Arden Amici Almond Cantuccini, crushed
75g butter, melted
12g sachet powdered gelatine
350g ricotta cheese
200ml double cream
2 x 315g jar The English Provender Co. Luxury Lemon Curd
Finely grated rind and juice 1 lemon


Time: 20 minutes
Serves: 8
Nutrition: n/a