Lime And 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, such as this Lime And Ricotta Cheesecake, is always appreciated. I have baked using fructose for over 20 years now, with no ill side effects. 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.

Today’s inspirational recipe from Lavender and Lime ♥ Lime And Ricotta Cheesecake ♥ #LavenderAndLime Share on X

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
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4.34 from 3 votes

Lime And Ricotta Cheesecake

This is a great treat packed full of lime flavour
Recipe Category: Baking
Makes enough for: 1 Cheesecake
All Rights Reserved: an original recipe from Lavender and Lime


for the base

  • 100 g digestive biscuits
  • 50 g butter, melted

for the cheesecake

  • 160 g ricotta
  • 200 g cream cheese
  • 2 limes, zest and juice
  • 2 eggs
  • 2 egg yolks
  • 70 g fructose
  • 1 vanilla pod, beans removed


for the base

  • Place the biscuits into a food processor
  • Blitz until fine
  • Pour into a bowl
  • Add the butter and mix to combine
  • Line the bottom of a loose bottomed tart tin
  • Place in the biscuit mixture
  • Press flat with a spoon
  • Place into the fridge

for the cheesecake

  • Preheat the oven to 100° Celsius
  • Place the balance of the ingredients into a food processor
  • Blend until smooth
  • Strain into a jug
  • Pour over the biscuit base
  • Tap twice on the bench to remove all air bubbles
  • Bake for an hour
  • Remove from the oven and leave to cool
  • Place into the fridge to set


for a more distinct lime flavour, leave to infuse before straining for an hour

Click on the links for conversions and notes.

Take a look at what was previously posted on Lavender and Lime on 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.

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29 thoughts on “Lime And Ricotta Cheesecake

  1. 5 stars
    I’m also a believer in eating treats in moderation. 🙂 They are one of life’s special joys. This cake looks marvelous. 🙂

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

  3. 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.

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

  5. 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.

  6. 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)

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