Delia Smith Lemon Ricotta Cheesecake Recipe

The thing that sets Delia Smith’s lemon ricotta cheesecake apart is the confit of lemons on top: thin lemon slices simmered slowly in sugar syrup until they turn translucent and almost candied. Underneath is a ricotta and double cream filling set with gelatine on an oat biscuit and almond base, and the whole thing serves 6 from a 20cm tin.

I put off making this lemon ricotta cheesecake for months because “confit of lemons” sounded like something a pastry chef would do, not me. It turned out to be slicing lemons and simmering them for 45 minutes, which is barely more effort than making a cup of tea, and the result looked like I had spent all afternoon on it.

More Cheesecake Recipes:

• No-Bake Lemon Cheesecake
• Chocolate Cheesecake
• Frosted Grapes Cheesecake

Start the Confit the Day Before

Delia says to make the confit the day before if possible, and I would not skip this step. Slice one and a half lemons into thin rings about 3mm thick, simmer them in water for 3 minutes, drain, then simmer gently in 340ml water with 110g (4 oz) granulated sugar for 45 minutes until the skins are tender. Lift the slices out, reduce the syrup to about 150ml, squeeze in the juice of the remaining half lemon, and pour it over the slices.

Cover and leave overnight. By the next day the slices are soft, sweet, and slightly sticky, and they look beautiful arranged in a circle on top of the cheesecake.

Lemon Ricotta Cheesecake Ingredients

For the base:

• 110g (4 oz) sweet oat biscuits, crushed
• 25g (1 oz) flaked almonds
• 50g (2 oz) butter, melted

For the filling:

• 350g (12 oz) ricotta cheese
• 2 large egg yolks
• 60g (2.5 oz) caster sugar (superfine sugar)
• 3 to 4 lemons (zest and 150ml/5 fl oz juice)
• 1 sachet (11g) powdered gelatine
• 275ml (10 fl oz) double cream (heavy cream)

How To Make Delia Smith Lemon Ricotta Cheesecake

1. Bake the base: Mix crushed biscuits with flaked almonds and melted butter, press into a lined 20cm (8 inch) springform tin, and bake at 200°C (400°F/Gas 6) for 20 minutes. Cool completely.
2. Dissolve the gelatine: Put 3 tablespoons of the lemon juice in a small bowl, sprinkle the gelatine over, and set the bowl in a pan of simmering water for 10 minutes until completely clear.
3. Blend the filling: Blitz the egg yolks, sugar, and ricotta in a food processor for about a minute until smooth. Add the lemon zest, remaining lemon juice, and the dissolved gelatine strained through a sieve. Blend again until smooth.
4. Fold in the cream: Whip the double cream to a floppy consistency in a separate bowl, pour it into the food processor with the ricotta mixture, and pulse for just a few seconds to combine.
5. Set: Pour the filling over the cooled base, cover with foil, and chill for at least 3 hours.
6. Serve: Remove from the tin, arrange the confit lemon slices on top, and serve the remaining syrup separately.

It Is Lighter Than You Expect

Most cheesecakes feel heavy after a big meal, which is exactly why Delia designed this one with ricotta and whipped cream instead of the denser mascarpone or cream cheese she uses in her other recipes. The ricotta gives the filling a fluffy, almost cloud-like texture, and the double cream holds it together without weighing it down.

If you have tried the no-bake lemon cheesecake (mascarpone, no gelatine) or the frosted grapes version (mascarpone and lemon curd), this is the lightest of the three. I now choose between them based on what we ate for the main course: heavy roast means this one, lighter dinner means the mascarpone version.

Nutrition Facts

• Calories: 410 kcal
• Fat: 28g
• Carbohydrates: 32g
• Fibre: 1g
• Protein: 8g

Nutrition is estimated per serving based on 6 servings, not including the confit.

FAQs

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