Name: Lemon Ricotta Cheesecake
Yield: 8–10 servings
Ingredients: 1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled; 1 quantity Ricotta Cheesecake base and filling, baked and chilled

Photo by William Meppem

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

Recipe information

Yield
8–10 servings

Ingredients

1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled

1 quantity Ricotta Cheesecake base and filling, baked and chilled

Preparation

Spread the lemon curd over the cheesecake to serve.

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TagsCake Dessert Lemon Citrus Fruit Cream Cheese Cheese Dairy Ricotta Nut Free Baking Harper Collins Cookbooks

Recipe notes

Lemon Curd

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

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