Photo of Citrus cheesecake by WW

Citrus cheesecake

Points® value
Total Time
3 hr 20 min
15 min
5 min
Citrus fruits are abundant in late summer – what better way to enjoy them than in a zesty dessert


Sponge finger

18 finger(s)

Medium fat soft cheese

250 g

Ricotta Cheese

250 g

0% fat natural Greek yogurt

170 g


½ zest(s) of 1

Caster Sugar

60 g


1 sachet(s), standard

Lemon Juice, Fresh

3 tablespoon(s)


½ medium, thinly sliced


½ medium


½ medium


  1. Line a 22cm round springform cake tin with baking paper. Arrange the sponge fingers over the base of the tin, trimming to fit. Discard any trimmings.
  2. In a medium bowl, whisk together the soft cheese, ricotta, yogurt, lemon zest and half the sugar using a hand-held electric whisk until smooth.
  3. Put 2 tbsp boiling water in a small heatproof jug, sprinkle over the gelatine and stir with a fork until the gelatine has dissolved. Whisk the gelatine and 2 tbsp of the lemon juice into the cheese mixture until smooth and well combined.
  4. Pour the cheese mixture over the sponge fingers and smooth the surface. Refrigerate for 3 hours, or until set. Meanwhile, put the remaining sugar and lemon juice in a large saucepan with 125ml water and set over a medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Reduce the heat, add the citrus slices and simmer for 5 minutes, or until the syrup thickens. Set aside to cool.
  5. Remove the cheesecake from the tin, discarding the baking paper. Arrange the candied slices on top and drizzle over the syrup before serving.