Recipe For Lime & Ricotta Cheesecake

I follow the maxim, everything in moderation is good for you. This is why I bake so much! I also bake so often as at present Dave’s son comes to visit us on most Sunday’s, with his girlfriend, and a treat is always appreciated. I have baked using fructose for over 20 years now, with no ill side affects. My body battles to process sucrose and so this is the substitute of choice for me in my kitchen. Fructose is a fruit sugar and this monosaccharide is absorbed directly into the bloodstream during digestion. Fructose exists in honey, fruits, flower, berries and root vegetables. When I say fructose, I am not talking about high fructose corn syrup which is a mixture of glucose and fructose. Rather I am referring to a solid product that resembles fine sugar. In my recipes I use the word sugar to refer to sucrose. As with fructose, sugar is sourced from sugar cane and sugar beets. Sucrose is a disaccharide made from combining glucose and fructose. Personally I would recommend that whatever you use, make sure it is in moderation. Allow yourself treats, and if you are looking for something to make this weekend, then my recipe for lime and ricotta cheesecake should tick all the boxes for you.

Lime And Ricotta Cheesecake
Lime And Ricotta Cheesecake

5.0 from 2 reviews
Lime And Ricotta Cheesecake
 
This is a great treat packed full of lime flavour
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Ingredients
for the base
  • 100g digestive biscuits
  • 50g butter, melted
for the cheesecake
  • 160g ricotta
  • 200g cream cheese
  • Zest and juice of 2 limes
  • 2 eggs
  • 2 egg yolks
  • 70g sugar - I used fructose
  • 1 vanilla pod, beans removed
Method
for the base
  1. Place the biscuits into a food processor
  2. Blitz until fine
  3. Pour into a bowl
  4. Add the butter and mix to combine
  5. Line the bottom of a loose bottomed tart tin
  6. Place in the biscuit mixture
  7. Press flat with a spoon
  8. Place into the fridge
for the cheesecake
  1. Preheat the oven to 100° Celsius
  2. Place the balance of the ingredients into a food processor
  3. Blend until smooth
  4. Strain into a jug
  5. Pour over the biscuit base
  6. Tap twice on the bench to remove all air bubbles
  7. Bake for an hour
  8. Remove from the oven and leave to cool
  9. Place into the fridge to set
My Notes
for a more distinct lime flavour, leave to infuse before straining for an hour

Click on the links for conversions and notes.

What I blogged May 4:

 

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

Tandy

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26 thoughts on “Recipe For Lime & Ricotta Cheesecake

  1. I absolutely love cheesecake but I haven’t made it in awhile. I definitely have to try out this recipe. Thanks for this Tandy :).

    K / The House of KTS (formerly of Pure & Complex)
    http://www.houseofkts.com

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    1. Hope you enjoy my flavours Kia 🙂

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  2. mmmmm zesty goodness I’m sure Tandy!
    Jan (A gluttonous wife) sharing the blog ♥ Christening my babyMy Profile

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    1. For sure!

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  3. Love the look of this Tandy and we have good some fabulous ricotta at work that would be perfect. I love that this is a thin cheesecake.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Fish & Fennel with Lemon & Dill SauceMy Profile

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    1. I would love to work where I could get ricotta 🙂

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  4. Oh my gawsh – lime and ricotta in cheesecake??? You are killing me Tandy!!! Wheres’ my piece???

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    1. *Sends one over*

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  5. I agree that everything in moderation is good! These cheesecake sounds delicious – citrusy and creamy at the same time.

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    1. Exactly!

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  6. Great combination of flavors – this cheesecake looks terrific.

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    1. Thanks Pam 🙂

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  7. I was wondering why you always used fructose in your recipes but never asked before! Thanks for enlightening me. No surprise you’re making a lime dessert! I love lime desserts after a big meal, they are so refreshing.

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    1. Lime is very refreshing and I think I should make more use of it 🙂
      Tandy sharing the blog ♥ Recipe For Peach And Pistachio RusksMy Profile

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  8. I love this sweet tart twist on cheesecake!

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    1. thanks Joanne 🙂

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  9. Beautiful – love the fresh flavours!

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    1. Thanks Tanya 🙂

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  10. It looks wonderful! Enjoy your trip 🙂

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    1. Thanks Giovanna 🙂

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  11. Absolutely – moderation…
    Could go a slice of your cheesecake about now with a nice cuppa.
    Have a super day Tandy.
    🙂 Mandy xo

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    1. I could go for one right now as well xx

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  12. I’m also a believer in eating treats in moderation. 🙂 They are one of life’s special joys. This cake looks marvelous. 🙂
    Krista sharing the blog ♥ Looking Inward GentlyMy Profile

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    1. It is a joy indeed to eat treats 🙂

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  13. Lime desserts are the business. Much excitement about making this bad boy. 🙂

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    1. Hope you enjoy it 🙂

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