Name: Classic Lemon Cheesecake
Yield: 8–10 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup superfine sugar; 7 tablespoons unsalted butter, chopped; 3/4 pound cream cheese, softened; 1 pound ricotta; 4 eggs; 1 1/3 cups superfine sugar; 1/4 cup fresh lemon juice; 2 tablespoons finely grated lemon zest; 1/2 teaspoon vanilla extract; 1 1/2 tablespoons cornstarch; 1 1/2 tablespoons water; 1 cup whipping cream, whipped

Lemon cheesecake topped with white icing on parchment paper.

donna hay magazine, photography by William Meppem

You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!

Recipe notes

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