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Strawberry, Ricotta and Lemon Thyme Cheesecake

Serves: 6

Ready in: 60 mins +

Eco Friendly Freezes Well

Strawberry, Ricotta and Lemon Thyme Cheesecake Recipe: Live Green & Good


500g vegetarian ricotta
250g vegetarian mascarpone
150g icing sugar
4 large free-range eggs
finely grated zest of 1 lemon
4 tbsp candied peel
a handful of thyme flowers and leaves, chopped
200g strawberries
icing sugar, to decorate


  • Preheat the oven to 170C/350F/Gas 4. Butter and line a 23cm cake tin with baking parchment. Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well.
  • Add the eggs, one by one, and beat well. Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack.
  • Hull and slice the strawberries, and when the cheesecake is ready, arrange them in a spiral on the top. Sift icing sugar on top and serve.
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