Ricotta and custard apple cheesecake


Comfort food is good for the soul. Try your hand at something new while in isolation, with this delicious ricotta and custard apple cheesecake.

Recipe and image courtesy of Custard Apples Australia | custardapple.com.au


  • 6 ginger biscuits (80g)
  • 1 Tbsp (20g) butter, melted


  • 500g smooth ricotta
  • 500g cream cheese
  • 4 eggs
  • 1/3 cup (75g) granulated sugar
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 1 tsp vanilla
  • Pinch sea salt
  • 1 cup custard apple flesh (approx. 1 medium custard apple)
  • 1/4 cup (40g) plain flour


  • 1/2 cup custard apple, extra
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 2 ginger biscuits, crumbled

Preheat oven to 180°C. Brush a round 23cm springform tin with a bit of the melted butter. 

Crush or blitz the ginger biscuits to a fine meal. Scoop 2 tablespoon of crumbs into the buttered tin and spread the biscuit meal around the sides, allowing any extra to settle in the base. Combine remaining butter and biscuit crumbs in a bowl and stir until just mixed. Press the mixture into the base of the tin, then pop the pan into the refrigerator while you make the filling. 

In a food processor, blend ricotta and cream cheese until smooth. Add eggs, sugar, juice, zest, vanilla and salt to the processor – blend again until thick and smooth. Stir through custard apple, then fold in flour. 

Pour mixture into prepared pan and gently crisscross a knife through the batter to break any air bubbles. Smooth the top of the cheesecake and place tin on a baking tray. 

Bake cheesecake for 45 minutes, then turn the heat off, prop the door open a centimetre or so with the end of a wooden spoon, and leave the cheesecake to cool in the oven for a further 1 hour. Remove cake from oven, place on a rack and cool completely before releasing the side of the pan. Top cake with extra custard apple segments, zest and crumbled biscuit to serve.

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