This Baked Ricotta Cheesecake with Lemon and Biscuit Base is so creamy, light and packed with flavours. The perfect classic dessert to finish a meal or to enjoy with your afternoon tea!
200gr (7 oz)Digestive or Shortbread Biscuits, crushedabout 20 biscuits
120gr (1/2 cup) Unsalted Butter
Lemon Ricotta Cheesecake Cream
400gr (1 1/2 cup) Smooth Ricotta Cheeseat room temperature
350gr (1 1/3 cup)Cream Cheeseat room temperature
100gr (1/2 cup) Caster Sugaror fine white sugar
1Lemon - Juice + Zestabout 45 ml / 3 tablespoons of juice
4Eggsat room temperature
1 1/2teaspoonVanilla Extract
Instructions
Biscuit Base
Line a 25cm/10inch Springform Pan with baking paper and Grease the Edges.Preheat your oven on 180'C/350'F
Crush the biscuits to get very thin crumbs. Using your food processor will make it easier.
Melt the Butter and pour it over the biscuit crumbs. Firmly press the crumbs in the bottom the pan (see note 1), using the bottom of a cup or offset spatula.
Bake for 10 minutes, then set aside.
Lemon Ricotta Cheesecake Cream
Drop the oven temperature to 150'C/300'F.
With a hand or stand Mixer, beat the Ricotta and Cream Cheese until smooth. Whisk in the Caster Sugar. Add the Lemon Zest, Lemon Juice and Vanilla Extract and stir until combined.
While beating, add the Eggs one at the time until fully incorporated.
Pour the cheesecake batter over the baked biscuit crust.
Wrap the exterior of the springform pan with two layers of aluminium foil. Place the pan in a large roasting tray (see note 2). Carefully pour boiling water in the tray around the springform pan, to reach about half the level of the cheesecake.
Place in the oven to bake for 50 minutes to 1 hour, or until the middle has set.
Carefully remove from the oven and leave in the tray with the water until completely cool. Transfer in the fridge to set for at least 1 hour.