Lemon-Honey Cheesecake with Ricotta

citroen-honing cheesecake met ricotta

Oh, I’ve got something delicious for you today: a lemon-honey cheesecake with ricotta. It’s light, fresh, and perfect for those sunny spring days or when you just want to bring a bit of sunshine indoors. And you know what? It’s so simple, really. You only need six ingredients for it. It does need about an hour in the oven, but then you can enjoy it to the fullest!

Here’s what you need:

  • 4 eggs
  • 250 ml liquid honey
  • 750 gr ricotta
  • 2 tbsp vanilla extract
  • 3 lemons
  • 1 tsp cinnamon

How to make Lemon-Honey Cheesecake with Ricotta:

  1. Preheat the oven to 180°C (350°F). Grease a springform pan with butter. Scrub two lemons clean and grate the zest. Juice the other lemon.
  2. Beat the liquid honey and eggs with a mixer until fluffy. Add ricotta, vanilla extract, cinnamon, lemon juice, and zest. Beat until smooth. Pour it into the springform pan and bake for 1 hour in the oven.
  3. Increase the temperature to 200°C (390°F) and bake for another 10 minutes.
  4. Let the cake cool and refrigerate for a few hours.

Tip: Sprinkle some lemon zest over the cheesecake before serving.

I hope you enjoy this cheesecake as much as I do!


Love, Daphne

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