Ricotta Cheesecake



Line a springform pan with a baking paper. Mix the biscuits, meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes.

In the meantime, make the filling. Place ricotta, cream cheese sugar and lemon rind in the bowl of the electric mixer and whisk until well combined. Add Eggs one at a time and beat well until just combined.

In a separate bowl, mix cornflour and lemon juice together and add these to the above mix. Finally cream and vanilla. mix well.

Remove the base from the fridge and pour the filling into it. Bake in a preheated oven of 160"C for about 40 minutes or until the skewers come out clean. let it cool down. Serve dusted with icing sugar or passion fruit puree.