Description
A smooth, velvety cheesecake that’s not too sweet—just right.
Ingredients
- 110 grams Digestive Biscuits, Crushed
- 110 grams Ground Almonds
- 60 grams Butter, Melted
- 1-½ Tablespoon Cornflour
- 1-½ Tablespoon Water
- 300 grams Cream Cheese
- 250 grams Fresh Ricotta Cheese
- 4 Eggs
- 1 Tablespoon Lemon Zest
- 1 Lemon, Cut In Half And Juiced
- 250 grams Sugar
- 110 grams Digestive Biscuits, Crushed
- 110 grams Ground Almonds
- 60 grams Butter, Melted
- 1-½ Tablespoon Cornflour
- 1-½ Tablespoon Water
- 300 grams Cream Cheese
- 250 grams Fresh Ricotta Cheese
- 4 Eggs
- 1 Tablespoon Lemon Zest
- 1 Lemon, Cut In Half And Juiced
- 250 grams Sugar
Preparation
1. Preheat oven to 150 C. In a food processor, pulse together the crushed biscuits, ground almonds and melted butter until it reaches a damp sand consistency.
2.Grease a 9-inch cheesecake tin and press the biscuit mixture across the bottom, making a solid layer. Then put it into the refrigerator to chill.
3. Mix the corn flour and water in a small bowl to make a smooth thick paste. Set aside.
4. In the clean bowl of your food processor, pulse the cream cheese, ricotta, eggs, lemon zest, lemon juice and sugar. Add the cornflour mix and blend until smooth.
5. Pour your mixture over the biscuit base, smooth the top and bake for roughly 1 hour and 10 minutes. Once baked, turn the oven off and leave it to cool in the oven to prevent cracking.
6. Chill in the fridge until ready to serve.
This recipe is based on Donna Hays Baked Cheesecake recipe.
No comments:
Post a Comment