Lemon Ricotta Cheesecake
Over a year ago
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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
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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
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1
Smash the biscuits and put into a bowl.
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2
Add the melted butter and mix together.
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3
Press the mixture into moulds.
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4
You could add a squeeze of honey into the biscuit mixture (optional).
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5
Mix all the ricotta cheese, lemon juice, icing sugar and lemon zest into a creamy mixture.
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6
Place the creamy mixture on the top of the biscuit base.
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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
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