Lemon Ricotta Cheesecake

I got this recipe from Emmy Mallow on the livejournal Snake Soup community.

Pre-heat the oven to 200C, and butter a springform tin.

For the base: Put the digestive biscuits in a polythene bag and crush them with a rolling pin. Melt the butter. Stir the crushed biscuits into the butter and then press into the flan tin. (NB this was too much crumb; I think we used about 2/3 of it.) Bake the base in the oven for 10 minutes — watch that it doesn't burn. Remove from oven and allow to cool completely.

For the topping: Whip the double cream until it forms soft peaks (I used a hand-held mixer).

Whizz the lemon zest in a blender with the ricotta and sugar.

Put the lemon juice into a saucepan and sprinkle over the agar flakes. Heat to simmering, without stirring, then simmer for 3-5 minutes until the flakes have dissolved, stirring occasionally.

Mix the whipped double cream with the ricotta mixture and the lemon-agar mixture. You might want to use the blender again to make sure it's not lumpy.

Pour topping onto cooled biscuit base. Allow to chill in the fridge for about 3 hours before serving.


Kate Pugh
Last modified: Tue Nov 28 22:07:47 GMT 2006