Lemon Ricotta Cheesecake
Over a year ago
2,785 views
Ingredients
- 240 Grams Ricotta Cheese.
- 100 mls Lemon Juice (fresh)
- 75 Grams icing sugar
- Optional lemon zest grated
- 120 Grams Digestive Biscuits
- 50 Grams Butter
- Optional Sqeeze honey
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
Indulge in the light and refreshing delight of a lemon ricotta cheesecake, where a buttery biscuit base meets a luscious, creamy filling. The zesty brightness of fresh lemon juice and zest beautifully complements the rich ricotta, creating a dessert that's both tangy and sweet. After a few hours in the fridge, this cheesecake transforms into a chilled treat that’s perfect for any occasion, inviting you to savor each delightful bite.
Method
-
1
Smash the biscuits and put into a bowl.
-
2
Add the melted butter and mix together.
-
3
Press the mixture into moulds.
-
4
You could add a squeeze of honey into the biscuit mixture (optional).
-
5
Mix all the ricotta cheese, lemon juice, icing sugar and lemon zest into a creamy mixture.
-
6
Place the creamy mixture on the top of the biscuit base.
-
7
Leave to set in the fridge for a couple of hours.
Chef's Tips
You can turn into 6 small mini cheesecakes if you put into separate ramakins or make one large cheesecake
Comments (0)