BAKED LEMON RICOTTA CHEESECAKE
This recipe is now a family favourite!!!! And a healthier version of your usual New York Baked Cheesecake and I think it's sooooo much better and doesn't leave you feeling sick afterwards! Try it, it's so quick and easy too !
Baked Lemon Ricotta Cheesecake
1 Kilo Ricotta
1 Cup Marscapone Cheese
Juice of half an medium sized Lemon
Zest of Full Lemon
2 Tspns Vanilla Extract
3/4 Cup of Castor Sugar
6 Large Eggs
14 Biscoff Biscuits (Or biscuit of choice)
Knob of butter for greasing tin & Tin Foil to line the tin a few times for water bath.
Add the Ricotta, Marscapone, Lemon Juice and Zest, Sugar & Vanilla Essence and mix with handheld mixer is completely sufficient then slowly add eggs one at a time mixing while adding. Easy!
Take your biscuits and crush till small crumbs - I pop them in a plastic bag and use a rolling pin, then grease a normal sized cake tin and roll the crumbs all around the base and sides to line the tin with biscuit crumbs.
Take the tin foil and wrap the base of the tin 3 times completely to avoid water getting in. The empty your wet mix into the tin. Place the cheesecake inside another dish the cake tin fits comfortably inside to create a waterbath. Then fill the outer dish with boiling water 2/3 of the way up, be careful to not let the water get high enough it will spill over the edge of the tin !!
Bake at 180 degrees for about an hour, it may need a bit longer but depends on your oven and size of eggs etc, it should have a slight wobble and be golden but not looked burnt. You can also turn the oven off and leave to cool in the oven for 20 mins or so if in doubt. The remove from he water and remove the tinfoil so its not left sitting in any trapped water. I find it easier to use a springform cake tin so I can just pop the outside of the tin off and leave the base in place. If not wanting to keep on the base of the tin however maybe one with baking paper.
See our reel for this on instagram reels for a video of us making it with the kids x