This stunning light baked ricotta cheesecake is served with lovely sweet caramelised oranges.


  • BASE

  • 125g amaretti biscuits

  • 125g digestive or wholewheat biscuits

  • 125g butter, melted and cooled


  • 4 eggs

  • 115g (1/2 cup) caster sugar

  • 600g ricotta cheese

  • 160g (2⁄3 cup) mascarpone cheese

  • 50g (1⁄3 cup) plain flour

  • 1 lemon, grated zest plus squeeze of juice


  • 2 oranges

  • 115g (1/2 cup) caster sugar

  • 1 cinnamon stick

  • 1/2 cup water


  • 1.

    Preheat the oven to 180°C. Lightly grease a 23cm springform cake tin and line with baking paper.

  • 2.

    To make the base, put the amaretti and digestive biscuits in a large sealable bag and crush with a rolling pin until fine crumbs. Tip into a bowl, add the butter and mix until all the crumbs are coated. Transfer to the prepared tin and spread evenly over the base. Bake for 10 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 160°C.

  • 3.

    To make the filling, lightly beat the eggs and sugar until the sugar has dissolved. Add the ricotta, mascarpone, flour and lemon zest and squeeze of juice and continue beating until well combined. Pour the filling over the biscuit base. Bake for 45 minutes, or until just set with a slight wobble in the middle. Switch off the oven, open the door a little and leave the cheesecake in oven to cool completely.

  • 4.

    For the caramelised oranges, grate the zest of 1 orange into a small pan with the sugar, cinnamon stick and 1/4 cup water. Heat over a medium heat, stirring until the sugar has dissolved then simmer without stirring until the sugar turns a deep caramel colour. Remove from the heat and carefully pour in another 1/4 cup water. Stir until any caramel lumps have melted.

  • 5.

    Set aside to cool.

  • 6.

    Peel the oranges and slice them into rounds. Use to top the cooled cheesecake. Spoon over some

  • 7.

    Caramel sauce just before serving.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 302kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 7g
  • Carbohydrate 27g
  • Sugar 16g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings