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Baked Ricotta Savoury Cheese Cake

Baked Ricotta Savoury Cheese Cake

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1. Preheat oven to 160°C.

2. For the crust, add the melted butter to the crushed biscuits and mix well.

3. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan.

4. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth.

5. Place the Maizena in a small bowl, add the lemon juice and mix until smooth.

6. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan.

7. Bake for 50-55 minutes or until just set: and slightly golden. Refrigerate in the pan until chilled.

8. Carefully remove the clamps from the pan.

9. Slice the cake and sprinkle each slice with crumbled blue cheese and decorate with fig preserves.

Serves 8-12

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1x100g Moir’s Yum salted biscuits, coarsely crushed

100g butter, melted


650g ricotta

250g reduced-fat cream cheese

250ml reduced-fat plain yoghurt

15ml Maizena

80ml lemon juice

15ml finely grated lemon rind

15ml vanilla essence

3 eggs

250ml castor sugar

50g blue cheese (optional)

preserved figs for serving (optional)

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