Lemon and Ricotta baked cheescake

Yep, still in Kwik Fit. But this is a recipe that I borrowed from the BBC Good Food website somewhere in my past, lost the link and then tweaked. The trick with this is to make a really sharpe raspberry sauce to go with it.

I have also made these individually in muffin cases, the time to cook needs to be adjusted though, I cooked them for twenty minutes and allowed them to finish in the oven with the door ajar and off. that took another hour.


Ingredients

Base
• 1/2 packet Digestive Buscuits
• 100 g ground almonds
• 5 Small amarreto buscuits
• 120 g clarified butter (unsalted)
Filling
• 4 Large Eggs(seperated)
• 250 g cream cheese
• 250 g Ricotta
• 250 ml double creme
• 2 Large Unwaked Lemons
• 1 tsp vanilla extract or seeds from vanilla pod
• 200 g caster sugar

Directions

1. What you need
2. Pre-heat oven, 130 or gas 4
3. 2 large mixing bowls
4. 1 large round baking tin with loose bottom
5. baking sheet
6. pastry brush

Making the base

1. melt the butter and remove all solids to clarify, do not overheat
2. crumble the Digestives and amaretto into a mixing bow, to breadcrumbs mixture.
3. Add ground almonds and mix together
4. pour in butter, about half to start with, and mix together. Do not allow the mix to get to wet or greasy. Keep adding butter until you have all the ingredients mixed.
5. Line the base of a baking tin with the baking sheet, and use melted butt on the sides of the tim to stop the mixture sticking
6. Once all ingredients are mixed, place in the tin and press down with spoon, the thickness is a matter of taste.
7. place in over for 10 Minutes to help form a nice golden crust to hold the cheesecake mixture.

Filling

1. In a large mixing bowl, put the cream cheese, ricotta, caster sugar, vanilla, juice from 1 and half lemons and the grated rind from 1 lemon. Mix together and add the four egg yolks. Continue to mix until the ingredients have formed a good constant mixture.
2. in second bowl, mix the egg whites to a White peak consistency
3. slowly add the egg whites to the mixture and blend in, trying not to loose too many small air bubble, the larger bubble can go. make sure all the whites are mixed.
4. Pour in the wet mixture into the baking tin and place in the middle of the oven. bake for 40 minutes then turn the heat off.
5. Leave in the oven for 1 hour before removing and placing in fridge for further 2 hours
6. Cheesecake should now be removed from tin and served with fresh fruit and creme