Baked Lemon Lime Ricotta Cheesecake, with Almond meal crust


  • 80g almond meal, lightly roasted
  • 45g unsalted butter, melted
  • 1 tablespoon raw caster sugar
  • ½ tablespoon honey (blue gum)
  • ½ teaspoon cinnamon
  • 1 packet (250g) cream cheese (Philadelphia Lite), softened
  • 100g (about 4 large dollops) smooth/strained ricotta
  • ½ cup (raw caster) sugar
  • ¼ cup cornflour
  • ¼ teaspoon lemon and lime zest (combined)
  • 2 tablespoons fresh lemon and lime juice (combined)
  • ½ teaspoon vanilla essence
  • 2 eggs


  1. Preheat (fan-forced) oven to 165°C.
  2. Prepare crust: Combine almond meal, butter, sugar, honey and cinnamon; press into prepared pan, and about 1" up the sides. (Optional) Bake for 10 minutes or just until dry. Remove from the oven and allow to cool to room temperature.
  3. Beat filling ingredients (except eggs) in large bowl with mixer until blended. Add eggs; mix just until blended.
  4. Pour filling mixture into crust.
  5. Bake 45 minutes or until centre is almost set (or skewer comes out clean). Allow to cool. Refrigerate for 3 hours or until firm.