Lemon, Ricotta & Almond Cheesecake Recipe…

Lemon and Ricotta Cheesecake- www.marleyandlockyer.com


Just poping in to give you the recipe to this amazingly yummy, Lemon, Ricotta & Almond Cheesecake which has become a fast favourite in our home and is one of those recipes that only requires one bowl…I love that! Also, it is a much healthier version than a regular cheesecake.

…and you know me by now…I have tweaked it a little. The original recipe is from the CSIRO Total Wellbeing Diet, so it was a good one anyway, I just made it a little healthier.


You will need- 750gm Reduced fat Ricotta cheese and about 1/2 cup of natural greek yoghurt (you can omit the yoghurt and just go with 1kg of ricotta.

-1 tablespoon of finely grated lemon zest (I used a little more)

-2 1/2 tablespoons of fresh lemon juice

-1/2 cup of Natvia (or caster sugar)…I used less

– 5 eggs

-1/4 cup of plain flour

– 1/2 cup of flaked almonds

METHOD- Preheat your oven to 180C and lightly grease a springform pan and line with baking paper. Add ricotta, lemon zest and juice, Natvia/sugar and eggs into a bowl (or food processor) and mix until very smooth. Add flour and either pulse (processor) or fold through until combined. Transfer into your tin and scatter the almonds all over the top of the mixture. Bake in oven for 50 minutes or until light golden and just set in the middle. Turn off oven and leave to cool with the door open for a few minutes. Serve with fresh cream and berries and a dusting of icing sugar if you wish. Store the remainder in the fridge. Serves 10….enjoy!

*You can also use oranges or limes instead of lemons and leave out the Almonds if you prefer.

Ness xx



Comments (9)

  • hi Ness, it looks beautiful. love your styling as always.
    Fiona x

    • Thanks Fiona. It’s an amazingly easy recipe. Xx

  • Hi Ness!
    This sounds yummy!
    I can’t wait to give this a try.
    Kris x

    • Hope you do. It’s so easy xx

  • Well, that just looks and sounds delicious! (And I love that the cream looks like two marshmallowy-legs at the bottom of the cheesecake!)

    • Ha. I just noticed that! Xx

  • I am just waiting for this to finish cooking. It is the second time I have made it and it is absolutely delicious. Super easy too! Both times I have added a good handful of frozen blueberries and about a cup of shredded coconut to the mix. Plus used less sugar and replaced some of the ricotta with Greek vanilla yoghurt.
    A fantastic flavor combination, can’t wait for after dinner tonight to have a slice.

    • I’m so pleased to hear you love it. I always tweak the recipe depending on whats in the fridge and have used yoghurt quite a bit. It’s such a versatile recipe…enjoy!
      Ness xx

  • Well this lovely cake is smelling fabulous! It is our 25 wedding anniversary, and this is our dessert…Thank you for this great recipe..


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