Good-For-You Lemon Cheesecake Recipe

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serves: 8
Skill: easy
Prep: 20 min
Cooking: 1 hr

Nutrition per portion

Calories 388 kCal 19%
Fat 18g 26%
  -  Saturates 10g 50%


  • 1kg (2lb 4oz) ricotta cheese
  • zest 2 lemons
  • 4 large free-range eggs
  • 150g (5oz) lemon curd
  • 75g (3oz) caster sugar
  • 40g (1½oz) cornflour
  • you will need
  • 20cm (8in) springform tin, well greased and bottom-lined


  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Tip all the ingredients into a food processor and whiz until smooth. Pour into the tin and place on top of a baking sheet.

  • Place on the middle shelf of the oven with a roasting tin of hot water in the bottom and turn the oven down to 150 C, 130 C fan, 300 F, gas 2. Bake for about 60 minutes, until the cheesecake is set but still has a slight wobble in the centre. Turn off the oven and leave the cheesecake inside until cooled.

  • When cooled, remove from the oven and gently release the springform. Dust with icing sugar and serve. This cheesecake will keep in the fridge for up to 3 days.

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(138 ratings)
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