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Cheesecake with ricotta and apple (supplied)

Spring is full of surprises and so is this cheesecake! Angela Nicolettou, not a stranger to pleasant surprises herself, shares one of her gems with us.

Dina Gerolymou
Published on
Friday, October 5, 2018 - 18:32
File size
13.07 MB
7 min 8 sec

Ricotta cheesecake with apple


1 cup plain flour

¼ cup caster sugar

100g butter, diced

 3 eggs

125g caster sugar

400g ricotta cheese

Zest of a lemon

1 tsp vanilla paste

1 apple, peeled & thinly sliced

Cinnamon powder and icing sugar to dust


Heat oven to 150C and grease a 20cm spring form cake tin.

To make base, place flour sugar and butter in a food processor and blend until a crumb forms. Press mixture to form a base in the cake tin and bake for 15 minutes. Remove from oven and rest while you prepare the filling.

Heat oven to 180C.

Beat the cheese, sugar and vanilla paste until soft. Beat in one egg at a time until creamy. Add the lemon zest and mix through.

Place the apple slices over the cooked base and then pour the cheese mixture on top. Bake for 30 to 40 mins until cooked. Remove from oven and let cool. Before serving, dust with icing sugar and then cinnamon powder.