Lemon and Raspberry Cheesecake

Baking Cake Lemon Raspberries Ricotta

Made with creamy fresh ricotta, this baked lemon and raspberry cheesecake is simply delicious, and the added lemon curd gives it that extra lemon hit. I am sure this will be one of your favourites. 

Lemon and Raspberry Cheesecake


  • 125g soft butter
  • 155g caster sugar
  • 150g self-rising flour
  • 1 lemon, rind finely grated
  • 3 eggs
  • 60ml fresh lemon juice
  • 250g ricotta
  • 100g lemon curd
  • 1 punnet of raspberries
  • icing sugar for dusting


  • Pre-heat the oven to gas mark 4, 170°C or 150° Fan.
  • Grease and line a 20cm cake tin.
  • Cream the butter, sugar and lemon rind until light and fluffy.
  • Add the ricotta and beat in.
  • Add one egg at a time and combine.
  • Sift the flour and fold into the mixture.
  • Put the mixture into the tin and spread evenly.
  • You can add a few raspberries at this point, although I prefer to add them to the top once it is baked.
  • Keep a little lemon curd back, add the rest to the top and swirl with a spoon.
  • Bake for 45 minutes or until the cake springs back when lightly touched. 
  • Cool, drizzle with lemon curd, top with raspberries, sprinkle with icing sugar and serve with cream.

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