For the recipe Lemon Ricotta Cheesecake
|Lemon (Finely grated rind and juice from 3 to 4 lemons)|
|350 g||Ricotta Cheese (12 oz)|
|1||Dr. Oetker Gelatine Sachet (x1 sachet = 12g)|
|60 g||Caster Sugar (2 1/2 oz)|
|275 ml||Double Cream (10 fl.oz)|
|225 g||Sweet oat biscuits (9oz)|
|100 g||Butter (4oz, melted)|
|Lemon (Lemon slices to decorate)|
|leaf||Mint Leaf (Handful of mint to decorate)|
Pre-heat the oven to gas mark 6, 400°F, 200°C. Grease and line a 24cm/9" cake tin.
Crush the biscuits and tip into a bowl then stir in the melted butter. Press the mixture evenly and firmly into the base of the cake tine, then place in the oven to pre-bake for 10 minutes.
Remove from the oven and allow it to completely cool.
Put 3 tablespoons (45ml) of the lemon juice into a small bowl, sprinkle the Gelatine over, then place the bowl into a small saucepan with 1 inch (2.5 cm) simmering water and stir until it dissolves.
Put the sugar and ricotta cheese into a food processor and blend, and then add the lemon zest, remaining lemon juice and Gelatine.
Blend everything again until it's all totally smooth.
Take a large bowl and whisk the double cream until you get a soft dropping consistency, then pour this in to the rest of the cheese mixture and blend again just for a few seconds.
Pour the mixture over the biscuit base, cover with foil and chill in the refrigerator for a minimum of three hours.
Decorate with lemon twists and sprigs of mint before serving.
1 slice = 227g
Curtesy of Dr. Oetker Frozen
|Per serving||Per 100g/ ml|