About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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!!!).