Name: Lemon ricotta cheescake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Lemon filling; 250 gram cream cheese, softened; 2/3 cup (150g) caster sugar; 1 1/2 cup (300g) ricotta; 3 eggs; grated rind of 2 lemons; juice of 1 lemon; 140 gram gluten-free biscuits,coarsely crushed; 1/2 cup (60g) almond meal; 40 gram butter, melted; pure icing sugar, to dust (optional)

Lemon ricotta cheescake

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Serves 10

Prep

20M

Cook

30M

Total

50M

Ingredients

Lemon filling

250 gram cream cheese, softened

2/3 cup (150g) caster sugar

1 1/2 cup (300g) ricotta

3 eggs

grated rind of 2 lemons

juice of 1 lemon

140 gram gluten-free biscuits,coarsely crushed

1/2 cup (60g) almond meal

40 gram butter, melted

pure icing sugar, to dust (optional)

Method

1.Preheat oven to 180C or 160C fan. Place biscuits, almond meal and butter in a food processor and process until mixture iust comes together. Press firmly into base of a 20cm springform pan. Chill while making filling.

2.Using an electric mixer, beat cream cheese and caster sugar until smooth. Add ricotta and beat until well combined. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice.

3.Pour filling into pan over prepared base. Bake for 30-35 minutes, until filling is set. Remove from oven and leave to cool completely. Refrigerate overnight.

4.Dust with icing sugar, if you like, and cut into wedges to serve.

The easiest way to crush biscuits is to whiz them quickly in a food processor, or place them in a resealable plastic bag. Seal and pat with a rolling pin..
Note

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Ingredients

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