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Lemon and thyme ricotta cheesecake recipe

BY Rachel Walker

26th Mar 2020 Recipes

Lemon and thyme ricotta cheesecake recipe

Cheer yourself up with this delicious, heartwarming cheesecake

This baked cheesecake is a favourite—the ricotta and quark mean that it’s light and not too-sweet. Around this time of year fresh fruit may be in short supply, but with lemons available year-round there’s no better way to treat your tastebuds to sunny, bright Italian flavours.

Ingredients (Serves 4-6)

• 150g digestive biscuits
• 100g butter, melted
• 1 egg white
• 200g caster sugar
• 1tsp fresh thyme leaves, picked
• 4tbsp cornflour
• 500g ricotta, drained
• 250g quark
• 3 eggs & 1 egg yolk
• 1 lemon, zested

To garnish: fresh thyme and blueberries


1. Preheat the oven to 180°C.

2. Put the biscuits in a bag, bash them with a rolling pin and mix in the melted butter. Press the biscuit crumb into a 23cm springform cake tin, and bake for 15 minutes.

3. Whisk the egg white and brush it over the hot biscuit base—leaving it to harden as it cools, creating a seal.

4. Meanwhile, grind 1tbsp of the sugar with the fresh thyme in a pestle and mortar. Tip it in a mixing bowl with the rest of the sugar and then stir in the cornflour, ricotta and quark, beating until smooth. Add the eggs one at a time, followed by with the final egg yolk and lemon zest.

5. Tip the filling over the base and cook for ten minutes. Then turn the temperature to 140°C and cook for 1.5 hours until the filling is set round the edges with a slight custardy wobble in the middle. Take the thyme and blueberries and serve at room temperature.

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