Baked ricotta lemon cheesecake

This is my healthy version of the classic cheesecake. It is easy to prepare and generous enough in size to share with a large group of family or friends. Make sure you buy good-quality ricotta cheese from a delicatessen, as supermarket tubs just won’t be as good.  

Ingredients (serves 12)

  • 1 quantity sweet shortcrust pastry
  • 700 g good-quality ricotta, drained well
  • 1/2 cup white unbleached spelt flour
  • finely grated zest and juice of 2 lemons
  • 2 vanilla beans, split lengthwise, seeds scraped, or 2 teaspoons vanilla bean paste
  • 5 organic eggs
  • 1 cup rapadura sugar
  • kiwifruit slices, berries or other fruit, to decorate


Grease a 23 cm spring-form cake tin with butter. Roll out the pastry to make a circle with a 23 cm diameter, about two to three mm thick. Press the pastry into the tin. Roll out two four cm wide strips to fit the inside side of the tin and press these into the tin. Refrigerate until needed.

Preheat the oven to 170°C.

To make the lemon cheese filling, place all of the remaining ingredients, except the fruit decoration, into a food processor and process until smooth. Pour the filling into the pastry shell and bake in the oven for 40 minutes, or until golden on top and firm. Remove from the oven and allow to cool to room temperature.

To serve, garnish the cheesecake with kiwifruit slices or fresh berries, cut into slices and serve.

You can purchase Wholehearted Food from the UQP website.