Enjoy this Italian-inspired lemon ricotta cheesecake in slice form. Its sweet, lemony flavour is delicious for morning or afternoon tea, and it’s a breeze to whip up in the food processor.
Ingredients
- 250g digestive biscuits
- 80g butter, melted
- 500g ricotta
- 250g cream cheese
- 1/2 cup caster sugar
- 2 eggs
- 1 tbsp lemon rind
- 1/3 cup lemon juice
Method
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Step 1Preheat oven to 180C. Grease an 18x28cm slice pan and line it with baking paper.
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Step 2In a food processor, blitz biscuits to form a fine crumb. Add melted butter and pulse to combine. Pour into prepared tin and press to form an even layer. Bake for 8 minutes.
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Step 3Reduce oven temperature to 160C. Wipe out food processor bowl, then add ricotta, cream cheese and caster sugar. Process until smooth. Add eggs, lemon rind and lemon juice. Process again until thoroughly mixed.
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Step 4Pour mixture over base and return to oven. Bake for 40 minutes until just set. Turn off oven and leave cheesecake to cool for 1-2 hours.
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Step 5Once cheesecake has cooled completely, slice into squares and serve.
Recipe Notes
Makes 12 squares.
Store cheesecake slice in the fridge. If you're in a hurry to eat it, cool it in the fridge rather than the oven, but the top may crack a little.
Serve with extra lemon rind sprinkled on top.
Recipe Reviews (7)
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