Ricotta moves on from pasta to create a lower-fat lemon cheesecake recipe that tastes fabulous.
- 1kg ricotta cheese
- Zest 2 lemons
- 4 large free-range eggs
- 150g lemon curd
- 75g castor sugar
- 40g cornflour
You will also need 20cm springform tin, well greased and bottom-lined
- Heat the oven to 170°C, 150 C fan, 325 F, gas 3. Tip all the ingredients into a food processor and whiz until smooth. Pour into the tin and place on top of a baking sheet.
- Place on the middle shelf of the oven with a roasting tin of hot water in the bottom and turn the oven down to 150°C, 130°C fan. Bake for about 60 minutes, until the cheesecake is set but still has a slight wobble in the centre. Turn off the oven and leave the cheesecake inside until cooled.
- When cooled, remove from the oven and gently release the springform. Dust with icing sugar and serve. This cheesecake will keep in the fridge for up to 3 days.
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