Lemon and raspberry ricotta cheesecake

Name: Lemon and Raspberry Ricotta Cheesecake Recipe
Yield: Serves 4
Ingredients: 220g (7¾oz) digestive biscuits; 100g (3½oz) butter, melted; 250g (9oz) ricotta; 600g (1lb 5oz) cream cheese; 200g (7oz) caster (superfine) sugar; grated zest of 5 unwaxed lemons, plus juice of 3 lemons; 150g (5oz) raspberries

Fresh ricotta is perfect for sweet dishes. This easy cheesecake recipe from Morgan McGlynn's cookbook "The Modern Cheesemaker" is an ideal summer dessert

4 August 2022

Image may contain Fruit Plant Food Raspberry Dessert and Cake

Jamie Orlando Smith

A recipe from The Modern Cheesemaker: Making and Cooking with Cheeses at Home by Morgan McGlynn (White Lion Publishing, March 2019). Buy the book here.