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Lemon cheesecake
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Prep Time:
585 minutes
Cook Time:
55 minutes
Total Time:
640 minutes
Ingredients:
  • 250g Choc Ripple biscuits
  • 75g butter, melted
  • 500g ricotta
  • 250g Light cream cheese
  • 115g caster sugar
  • 3 eggs
  • 20.00 ml finely grated lemon rind (about 3 lemons)
  • 60ml lemon juice
Instructions:
  • Use a food processor to crush the biscuits into crumbs. Mix in the butter until well combined. Press the mixture firmly onto the base and sides of a 20cm springform pan using a metal spoon. Refrigerate for 20 minutes.
  • Preheat your oven to 160°C. Clean your food processor bowl. In the food processor, blend ricotta, cream cheese, and sugar until smooth. Slowly add eggs one by one, pulsing after each addition. Mix in lemon rind and juice until well combined.
  • - Position the springform pan on a baking tray, then gently pour in the cheesecake mixture. - Bake in the oven for 55 minutes or until the cheesecake is lightly firm to the touch. - Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. - Refrigerate the cheesecake uncovered overnight to chill. - Serve your delightful creation with a dollop of whipped cream.

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