Ricotta is not an ingredient I usually have on hand in the fridge. So when I had 500g of fresh ricotta left over from my wild weed pie, I went searching for something to bake that would make good use of it. And once I stumbled across this recipe for baked lemon ricotta cheesecake, I couldn’t resist. Baked cheesecake has always been a weakness of mine. On Christmas day when there is trifle and Christmas pudding and pavlova on offer for dessert, you’ll find me skipping them all and settling in for a piece of Adam’s sister’s baked cheesecake. This lemon ricotta version turned out deliciously smooth and creamy, with the ricotta ensuring a lightness not always found in baked cheesecake and the lemon delivering the perfect amount of citrus flavour throughout. Sunshine on a plate? I’ll have seconds please.