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Baked lemon cheesecake pie
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Prep Time:
335 minutes
Cook Time:
55 minutes
Total Time:
390 minutes
Indulge in a divine baked ricotta cheesecake with a zesty lemon twist that will impress all dessert lovers.
Ingredients:
  • 250g packet cream cheese, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 1 lemon, rind finely grated, plus extra, to serve
  • 42.00 gm lemon juice
  • 600g fresh ricotta
  • 85g (1/3 cup) mascarpone
  • 3 eggs
  • Icing sugar, to dust
  • Ground cinnamon, to dust
  • 265g (1 3/4 cups) ‘Tipo 00’ flour (see notes
  • 50g (1/3 cup, firmly packed) brown sugar
  • 8.00 gm baking powder
  • 150g chilled butter, chopped
Instructions:
  • To make the pastry, combine flour, sugar, and baking powder in a food processor. Pulse until mixed. Add butter and pulse until mixture resembles fine crumbs. Add egg and 1 tablespoon water (add more if needed) and pulse until dough forms. Transfer dough to a work surface, knead until smooth, shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Roll out the pastry between two sheets of baking paper to create a 32cm diameter circle, ensuring it is large enough to line the base and sides of a 22cm springform pan. Trim any excess pastry from the top and chill in the fridge for 30 minutes to allow it to rest.
  • Preheat the oven to 180C/160C fan forced. Use electric beaters to blend cream cheese, sugar, lemon rind, and juice until fully mixed. Incorporate ricotta and mascarpone until the mixture is very smooth. Add the eggs one at a time, beating until just combined. Pour the mixture into the pastry shell.
  • Bake the cheesecake until the center slightly wobbles, about 55 minutes. Let it cool in the oven with the door cracked open, then refrigerate for 4 hours or overnight to set.
  • Add a touch of sweetness with a sprinkle of icing sugar, warm spice with a dash of cinnamon, and bright citrus flavor with some lemon zest, if desired.

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