• 375 g (13 oz/ cups) ricotta
  • 160 g ( oz/ cup) cream cheese
  • 150 g ( oz) crème fraîche
  • 100 g ( oz) caster (superfine) sugar
  • 1 vanilla bean, split and seeds scraped
  • finely grated zest of ½ orange
  • finely grated zest of ½ lemon
  • 5 sheets gelatine, titanium strength
  • 100 ml ( fl oz) pouring (single) cream


Line the base and sides of a 20 × 20 × 5 cm (8 × 8 × 2 inch) tray with freezer film.

Place the ricotta, cream cheese, crème fraîche, sugar, vanilla bean seeds and citrus zest in an upright blender and blend until smooth.

Soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water. Place the gelatine in a small saucepan over medium heat, stirring until dissolved. Add to the blender and blend until combined and smooth. Transfer the mixture to a plastic container and refrigerate for 2 hours or until set.

Remove the cheesecake from the fridge and place in the bowl of an electric mixer. With the motor running on high speed, gradually add the cream and beat for 10 minutes or until light and fluffy. Transfer to the lined tray and refrigerate for 2 hours or until set.

This can be made 1 day in advance. When ready to serve, using a hot sharp knife, cut the cheesecake into 3 cm ( inch) thick strips.