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Italian pantry recipes: Amalfi lemon cheesecake

BY Theo Randall

4th Sep 2022 Recipes

Italian pantry recipes: Amalfi lemon cheesecake

Chef Theo Randall presents this mouth-watering Amalfi lemon cheesecake recipe, perfect for dessert with your loved ones

This has to be one of the easiest and tastiest cheesecakes around. Ricotta is used in place of cream cheese, making for a much lighter mouthful, however this means that it’s important to allow enough time for the cheesecake to set fully—ideally you’d make it a day in advance. The best ricotta to use for this is sheep’s milk ricotta, but you will only find this in Italian delis or in a farm shop that sells local cheese. Ricotta is in fact the by-product of cheese making—it’s made by reheating the whey that has separated from the curds, then draining the coagulated top into a fine sieve. The solids are sold as ricotta and any remaining liquid is traditionally fed to pigs. 

Amalfi cheesecake


Serves 8

  • 200g (7oz) cantuccini biscuits 
  • 75g (2¾oz) unsalted butter
  • 50g (2oz) light brown sugar
  • 500g (1lb 2oz) ricotta, drained
  • 100g (3½oz) mascarpone 
  • zest and juice of 2
  • 125g (4½oz) icing (confectioner's) sugar, sifted 


  1. 200g (7oz) cantuccini biscuits 
  2. 75g (2¾oz) unsalted butter
  3. 50g (2oz) light brown sugar
  4. 500g (1lb 2oz) ricotta, drained
  5. 100g (3½oz) mascarpone 
  6. zest and juice of 2
  7. 125g (4½oz) icing (confectioner's) sugar, sifted 
The Italian Pantry Theo Randall

The Italian Pantry by Theo Randall (Quadrille, £26) Photography: Lizzie Mayson 

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