Ricotta cheesecake with caramelised biscuit base
I was looking for a recipe that reminded me of light cheesecakes I ate in Italy where I just spent my summer hols. This is an easy and fabulous cheesecake, with the caramelised biscuits making a lovely base. You can find Lotus Caramelised Biscuits at any large supermarket. Amaretti biscuits could also work well.
Ingredients
Serves: 6
- For the biscuit base
- 180g Lotus Caramelised Biscuits
- 40g butter, softened
- For the cheesecake
- 500g ricotta cheese
- 2 eggs, separated
- 1 tablespoon plain flour
- 60g caster sugar
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Crush the biscuits to coarse crumbs. Add the butter and mix, then press into the bottom of a springform cake tin. Refrigerate.
- For the filling: Whisk the ricotta with the egg yolks in a bowl, add the flour and caster sugar. Whisk the egg whites until stiff and fold the egg whites in to ricotta mixture.
- Spoon the filling onto the base, and bake in a preheated 180 C / Gas 4 oven for 40 minutes. Keep an eye on the cheesecake: The centre of the cake should still be soft at the end of the cooking time. Cool, then refrigerate for as long as possible (good luck!!!).
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (1)
I made these in cup cake cases and put raspberrys on the biscuit base before putting the cheese mixture on top. They were really tasty, my mum loved them and shes not a cheesecake fan - 29 Mar 2013