Lemon cheesecake

Ingredients (serves 8)

• 250g Arnott's Choc Ripple biscuits
• 75g butter, melted
• 500g ricotta
• 250g Light Philadelphia cream cheese
• 1/2 cup (115g) caster sugar
• 3 eggs
• 1 tbs finely grated lemon rind (about 3 lemons)
• 1/4 cup (60ml) fresh lemon juice

• Method

  1. Process the biscuits in the bowl of a food processor until crumbs form. Add the butter and process until combined. Press the crumbs evenly over the base and sides of a 20cm springform pan using the back of a metal spoon. Chill in the refrigerator for 20 minutes.
  2. Meanwhile, preheat oven to 160°C. Clean the food processor bowl. Process the ricotta, cream cheese and sugar in the bowl of the food processor until smooth. Add the eggs one at a time, processing after each addition. Add the lemon rind and juice. Process until combined.
  3. Place the springform pan on a baking tray. Pour the cheesecake mixture into the pan. Bake in the oven for 55 minutes or until firm to a light touch. Turn the oven off. Cool in the oven with the door ajar for 1 hour. Chill, uncovered, in the refrigerator overnight. Serve with whipped cream.
•