Baked Ricotta Cheesecake with Caramelised Lemon

Serves 8-10

3 Hours Easy


500g firm ricotta

500g cream cheese, softened to room temperature

500g caster sugar

60g cornflour

100ml Azalea Grapeseed Oil, plus extra to grease

4 eggs

1 tsp vanilla bean paste

600ml sour cream



220g caster sugar

2 tbsp lemon juice

2 lemons, very thinly sliced



Preheat oven to 160ºC. Brush a deep 25cm spring form pan with Azalea Grapeseed Oil.


In the bowl of a food processor, combine ricotta, cream cheese, sugar, cornflour, Azalea Grapeseed Oil, eggs and vanilla. Process for 2 mins until smooth then fold through the sour cream.


Spoon the mixture into the prepared tin then bake for 1 ½ to 2 hours. Remove and allow to cool slightly before refrigerating overnight.


To make the caramelised lemon, combine sugar and lemon juice with 250ml water in a large frypan. Bring to the boil then reduce heat to medium-low and cook, stirring, until the sugar dissolves. Add the lemon slices, spacing them out as much as possible, and cook for 15-20 mins or until the lemons become translucent. Allow the lemon slices to cool in the syrup.


Serve cheesecake topped with lemon slices and a generous drizzle of the lemon syrup.