Ricotta  Cheesecake  Slice


This slice is a delicious use of ricotta after cheese- making.


You will need:


1 cup sultanas

½  cup marsala wine, sherry or brandy

2 free range eggs

½ cup (100g) caster sugar

½ cup yoghurt

400g ricotta

½  cup standard or gluten free flour

1 tablespoon lemon rind





  1. Soak sultanas overnight in alcohol.
  2. Preheat oven to 160 °C. Line a 20cm square cake tin with baking paper.
  3. Beat eggs and sugar until light and fluffy. Add yoghurt and ricotta and beat well.
  4. Sift over flour and fold in. Lastly fold through lemon rind and sultanas with any remaining alcohol.
  5. Pour into the prepared cake tin and bake for 45 minutes or until set. Allow to cool in pan before cutting into slices and serving with yoghurt.
  6. The cake can be refrigerated for up to 2 days but serve at room temperature.


Serves 12