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Lemon Ricotta Baked Slice

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Cheesecakes are often made with cream cheese, however my European mother always used "real" cheese to make this cake, and I have followed in her footsteps!

I have adapted this by adding more lemon to give it a tart flavour, and swapping her biscuit base with a dough base. This is slightly more work however still does not take much time.

Preparation Time: 20 minutes (plus 1 - 2 hours in fridge)
Cooking Time: 45 minutes
Makes: 12 - 15 servings

For the base
220 g plain flour
1 tsp baking powder
180g unsalted butter
1 egg
100 g caster sugar

For the filling
3 eggs
100 g caster sugar
350 g ricotta cheese (drained)
200 ml pouring cream
¾ cup lemon juice
2 tbsp lemon rind
Icing sugar, for dusting (optional)

Preheat the oven to moderate - 160° fan forced.

Line a 20 x 30 slice tin with baking paper, bring it up over the long sides.

Put the flour, baking powder, butter and the sugar in a food processor or electric mixer and mix until it forms a ball -do not mix for a long time if possible, and do so in spurts rather than a continuous mix.

Add 1 small egg and continue mixing until it is combined, and more or less forming a ball.


Press the dough into the lined tin and bake for 15 minutes. Take out of the oven.


Reduce the oven heat to 130° fan forced.

In the cleaned mixer, put the ricotta, cream, lemon juice, rind, sugar and eggs, and mix for a short while.

Do not worry if it is still lumpy

Pour onto the pastry base and bake for 25 - 30 minutes.


The cake will not be set and will still have a slight "wobble".

Cool it slightly, and put in the fridge for 1 - 2 hours and it will firm up.

The slice was half as big again as this picture and my visitors ate that half!

Dust with icing sugar if desired (I did not), cut into slices, and serve.

Always nice with a dollop of thickened cream and decorated with strawberries and a fresh cherry.


#Cheese slice
#Baked ricotta slice
#Baked cheesecake
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