Ricotta cheesecake

Light and delicious ricotta cheesecake with fresh figs, honey and fresh lemon juice on a ginger biscuits base.

This cheesecake is really easy to bake. It literally takes 1 hour and 30 minutes from start to finish. We made the base from ginger biscuits but any digestives should be fine. If you prefer to avoid the gingery taste, replace them with oat biscuits or cookies. We sweetened the cheesecake with honey and a tiny amount of sugar. To give it unique taste we added some lemon juice and vanilla paste. It tastes best when chilled, can be stored in a fridge for 3 – 4 days. To bake the cheesecake we used loose bottom cake tin, 20 cm in diameter.
We served it decorated with raspberry coulis and physalis. Enjoy!

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Recipe tip

Try adding some grated lemon zest to the cheesecake for even more distinct flavour.

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Ricotta cheesecake

Our rating: 51

Serves: 10

Ricotta cheesecake


  • 1000 g ricotta cheese
  • 150 g ginger biscuits
  • 1 tbsp butter
  • 2 eggs
  • 1 tsp vanilla paste (or extract)
  • 1 tbsp fresh lemon juice
  • 40 g honey
  • 40 g caster sugar
  • 40 g plain flour
  • 7 - 8 fresh figs, halved


  • Whizz the biscuits in a food processor or bash them with a rolling pin into crumbs.
  • Melt the butter in a small sauce pan and mix well with the biscuits.
  • Preheat the oven to 160°C.
  • Spread the biscuits mixture evenly on the bottom of the cake pan (it needs to be completely covered), put the cake tin into the oven and bake for 10 minutes.
  • In the meantime, place the ricotta cheese, eggs, honey, sugar, vanilla paste, flour and lemon juice in a large mixing bowl and mix well, until combined and smooth.
  • Remove the pan with the biscuits from the oven and pour the ricotta mixture over the base.
  • Arrange figs on top of the mixture (skin down), pressing them gently into the mixture.
  • Bake in the oven for 1 hour - 1 hour 10 minutes until set and not wobbly in the middle. Switch the oven off and leave the cheesecake in it for an hour with the oven door closed.
  • Remove and allow to cool completely.
  • Decorate with physalis and raspberry coulis and serve.


Nutrition per 1 portion*

calories 314 kcal
carbs 37 g
fat 14 g
protein 8 g
sodium 210 mg
sugar 22 g

*all values estimated, depend on products used 

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ricotta cheesecake
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