Selasa, 22 Maret 2011

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.

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