This baked lemon cheesecake made with cream cheese and ricotta is the light fantastic!

I love all dessert but cheesecake holds a special place in my heart. I don’t think I’ve ever met a cheesecake that I didn’t like although if I had to choose between a baked and a non baked cheesecake, I’d go baked every time… In the event that I couldn’t have both obviously!

For me cheesecake is always a bit of a special occasion dessert because it’s decadent on the tastebuds and the budget. So when we invited our neighbour Pat (she of the 4 ingredient mackerel dip fame) over for a birthday dinner and her favourite flavour was lemon, I knew I’d have to whip up a cheesecake.

When it comes to lemon cheesecakes, this is not my first rodeo. I considered making my Luscious Lemon Baked Cheesecake but as it’s made with cream cheese and mascarpone and finished off with a creamy lemon curd topping, I thought it might be too rich for this occasion.
I also thought of my Baked Lemon and Raspberry Cheesecake which is made with a mix of cream cheese and yoghurt but I had set my heart on a pure lemon version for dear Pat.

Continuing with my tradition of baking my cheesecakes with a cream cheese combo, this time I baked the cheesecake with cream cheese and ricotta which makes the filling lovely and light. The added lemon juice and zest really gives the cheesecake some added zing.

This cheesecake is so easy to make &#...