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    Cranberry and Ricotta Cheesecake

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    Cranberry and Ricotta Cheesecake

    This pretty cheesecake uses fresh cranberries grown in the US. It is simple to make and the juicy cranberry topping contrasts beautifully with the creamy lemon filling.

    • Preparation time: 30 minutes, plus chilling time
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 75g unsalted butter
    • 150g Corsini Almond Biscotti, crushed
    • 75g caster sugar
    • Grated zest and juice of 2 lemons
    • 250g pack fresh cranberries, washed
    • 5 sheets Costa Gelatine Leaves
    • 250g pot Galbani Italian Ricotta
    • 284ml pot Waitrose Double Cream
    • 397g can Condensed Milk


    1. Melt the butter in a pan and stir in the crushed biscuits. Press the mixture into the base of a 20cm round, spring release cake tin. Chill in the fridge until firm.
    2. Place the sugar in a small pan and add 3 tbsp cold water. Stir until dissolved then add the lemon zest and cranberries. Simmer for 4-5 minutes, stirring occasionally, until the cranberries start to burst and the mixture thickens slightly. Leave to cool.
    3. Cover the gelatine leaves with cold water and soak for 5 minutes to soften, then squeeze to remove excess water. Meanwhile, warm the lemon juice in a pan, remove from the heat and add the soaked gelatine. Stir until dissolved.
    4. Whisk together the ricotta, cream, condensed milk and dissolved gelatine, then stir in about 1⁄3 of the cranberries, well drained with a slotted spoon, until thoroughly mixed. Spoon this mixture over the biscuit base, smooth the top with the back of a spoon and chill for 1 1⁄2-2 hours until set.
    5. Just before serving, remove the cheesecake from the tin. Serve sliced, topped with the cranberry mixture and a little pouring cream.

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    Cook's tips

    This recipe uses gelatine and is, therefore, unsuitable for vegetarians.


    Average user rating

    5 stars