Baked Lemon Ricotta Cheesecake with Honey and Thyme
A cloud-light baked ricotta cheesecake, bright with lemon and set with skyr for extra protein and less sugar.
Best for A protein-rich dessert with minimal added sugar that satisfies a sweet craving without the spike
This is the ricotta cheesecake I make when I want the pleasure of an Italian dolce without the sugar coma that usually follows. Whole-milk ricotta gives it a tender, almost soufflé-like crumb, while thick skyr folds in serious protein and a gentle tang that lets me cut the added sugar right back. Lemon zest and a whisper of honey and thyme keep it grown-up and fragrant rather than cloying — lovely just-warm, better still chilled the next day.
Ingredients
- 500 g whole-milk ricotta , drained in a sieve for 30 minutes if very wet
- 250 g thick skyr or Greek yogurt , full-fat, at room temperature
- 3 large eggs , separated
- 60 g honey , plus a little extra for drizzling
- 30 g cornstarch
- 2 lemons , zest of both, plus 30 ml juice
- 5 ml Vanilla extract
- 1 g fine sea salt , a pinch
- 2 g fresh thyme leaves , to finish (optional – can be omitted)
Instructions
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1
Heat the oven to 160°C and line the base of a 20 cm springform pan with parchment, then lightly oil the sides. Bring a kettle to the boil for a water bath.
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2
In a large bowl, beat the ricotta, skyr, egg yolks, honey, cornstarch, lemon zest and juice, vanilla and salt until completely smooth — a minute of vigorous whisking or a quick blitz with a hand blender gives the silkiest texture.
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3
In a clean bowl, whip the egg whites to soft, billowy peaks. Fold a third into the ricotta base to loosen it, then fold in the rest gently in two additions, keeping as much air as you can.
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4
Scrape the batter into the pan and smooth the top. Set the pan in a larger roasting tray and pour boiling water into the tray to come 2 cm up the sides. Bake until set with a faint wobble at the center and lightly golden on top.
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5
Turn off the oven, crack the door open and let the cheesecake cool inside for 30 minutes to prevent cracking, then chill for at least 3 hours. Serve just-warm or cold, finished with a thread of honey and a scatter of thyme leaves.