Clodagh McKenna's take on a lighter Summer cheesecake.


  • 400 g ricotta
  • 4 eggs, separated
  • 2 tblsp flour
  • grated zest and juice of 2 lemons
  • 200 g caster sugar
  • 70 g butter
  • 12 digestive biscuits, crushed


  1. Preheat oven to 180°C.
  2. Place the ricotta in a bowl and mix the yolks of the eggs, followed by the flour, lemon zest and juice, and caster sugar. Mix well.
  3. In a separate bowl, whisk the egg whites until they are stiff and fold into the ricotta mixture.
  4. Place a saucepan over a low heat and melt the butter.
  5. Once the butter has melted, take the pan off the heat and stir in the crushed biscuits.
  6. Spoon the biscuit mixture into a 24cm spring tin and press it down using the back of a spoon to
  7. create a biscuit base.
  8. Pour the lemon ricotta mixture over the biscuit base. Bake in the oven for 55 minutes.