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Snacks and Light Meals Recipes -
Baked Ricotta Cheesecake
Recipe
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Desserts
Recipes
-
Baked Ricotta
Cheesecake Recipe
Ingredients
Serves
8
-
50 g/2 oz butter or
margarine
-
175 g/6 oz digestive
biscuits, crushed
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250 g/8 oz ricotta cheese
-
2 eggs, separated
-
50 g/2 oz ground almonds
-
finely grated rind
of 1
lemon
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150 ml/1/4 pint
single cream
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50 g/2 oz caster sugar
To decorate:
-
icing sugar, for
dusting
-
lemon rind slivers
Method:
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Oil a
20 cm/8 inch spring form cake tin.
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Melt
the butter in a small pan, then mix in the biscuit
crumbs. Press the mixture over the base of the cake tin,
then chill in the refrigerator for about 15 minutes
until firm.
-
Beat
the ricotta cheese with the egg yolks, almonds and lemon
rind until smooth, then gradually stir in the cream.
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Whisk the egg whites until stiff, then whisk in the
sugar a little at a time. Carefully fold into the cheese
mixture, then spoon over the biscuit base and level the
surface.
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Bake in a preheated oven, 160°C (325°F), Gas
Mark 3, for 1-1 1/4 hours until firm. Turn off the heat
and leave the cheesecake in the oven until cold.
-
Put in
the refrigerator and chill. To serve, dust with a sifted
icing sugar and sprinkle with lemon rind.
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