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Lemon ricotta cheesecake with the Bourbon Blues

By : chrisn


Served with our Blueberry Jam with Bourbon

A perfect Easter treat !




250g cream cheese,

650g ricotta Cheese

3 large free range eggs

300 g low fat plain yogurt

230g caster sugar

1 teaspoon vanilla extract

Rind of 1 lemon

100ml lemon juice

1 tablespoon cornflour

1 jar of The Pickled Village’s   the Bourbon Blues ( blueberry jam with a splash of Bourbon)


Preheat oven to  160 c /150 fan/ gas 3

Grease & line a 20 cm spring-form tin

  1. Put the Ricotta, cream cheese & yogurt in a food processor and process till smooth
  2. Mix the lemon juice and cornflour thoroughly in a small bowl
  3. Add the lemon juice mixture, eggs, vanilla extract, lemon rind and sugar to the cheese mix
  4. Process this mixture until smooth
  5. Pour into the tin and bake for about 1 hour or until slightly golden
  6. Cool gently and refrigerate overnight
  7. Carefully turn out onto a large plate
  8. Slice in wedges and serve with a good dollop of the Bourbon Blues on the side

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