What do you do when you have left-over lemon curd and ricotta cheese at home" It happens, right" Especially the lemon curd. You throw them together, add in a few other ingredients (all of which are in your pantry) and voila…you have a cheesecake! It looks and tastes every bit like a lemon cheesecake but it’s lighter, healthier and a whole lot simpler. Notice the golden crust all around" It’s created by baking the ricotta. In other words, you completely skip the cookie crust or shortbread base and all the butter that goes with it and you still end up with a golden crust and a soft, creamy interior.

This Baked Ricotta Cheesecake is truely a delight to make and eat. If you’ve ever tasted baked ricotta otherwise, it’s a healthy breakfast or dessert option. However, it is a bit bland and does not really have any flavour by itself. By adding lemon curd to the recipe, not only does it taste lemony and delicious but it’s way more convenient than juicing and zesting lemons. I’ve used store bought lemon curd for mine to keep it quick and easy. You’ll be done with the mixing in 10 minutes but the cheesecake takes a bit of time to bake. I don’t remember last when I’ve opened my oven door to take a peek as many times I’ve done for this one to see the golden crust. And then you patiently wait for it cool and set which is such a torture I tell you. But hang in there for you will be rewarded soon. Top the ch...