- A packet of Gingernuts
- 2-3 large Tablespoons of butter or margarine, melted.
- ¼ Teaspoon cinnamon
- About 300g of Ricotta cheese
- 200ml of Double Cream
- 3 Eggs
- Juice of 3 Lemons and grated Lemon rind (fine or rough up to your taste)
- 200g Castor sugar
If you have a whiz-bang appliance that can crumb the biscuits for you then use that otherwise if you don’t (like me) get a couple of those small bags you ‘collect’ from Coles or Woolworths (you know that you put your fruit and veg in) and empty the packet of biscuit (I like Gingernuts but you can use your fav) inside and bash with a rolling pin until crumbly. (I find this is therapeutic as I imagine my neighbours from hell whilst smacking the biscuits!)
In a bowl, empty in the crumbs and add your melted butter and (or if using your u-beaut appliance) mix together until combined. Spill out into your greased 12” spring-form pan and press evenly over the base and up the sides a little.
Place in the fridge to set.
In a bowl place eggs and sugar and whisk until well combined, add ricotta, double cream, strained lemon juice and rind and combine well. (Pop the lemons into the microwave for about 15 seconds to help release the juice)
Pour lemon mixture into crumb base and bake at 150C for 35-40 minutes or until filling has just set. (Check on the little darling from time to time as your oven could be different.)
Remove cheesecake from oven and cool at room temperature.
Dust with icing sugar (if you have one of those swanky blowtorches you can dust heavily with icing sugar and then, using the blowtorch, lightly caramelise the top.
Cut into slices. Serve with cream, ice-cream or both!
PS. Check your spring-form pan prior to baking – I discovered that mine was a little warped but I kept on going and nearly had a catastrophe with the filling leaking everywhere…note-to-self – get a new tin!