Baked Lemon Cheesecake


Baked Lemon Cheesecake

Ingredients

  • 150g Scotch Finger
  • 50g Granita Biscuits
  • 90g Butter – melted
  • 500g Ricotta – drained
  • 1/2 cup Sugar
  • 1/2 cup Light Sour Cream
  • 1/4 cup Cornflour – sifted
  • 1 teaspoon Baking Powder – sifted
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Lemon Rind
  • 4 Eggs
  • 2/3 cups Sultanas – optional

Directions

  • Process biscuits and butter.
  • Press into base of a greased 23cm springform pan lined with baking paper, refrigerate.
  • Process remaining ingredients for 30 seconds.
  • Scrape down sides, process for 1 minute, or until smooth. Stir in Sultanas.
  • Spread onto biscuit base.
  • Bake at 180°C for 40 minutes.
  • Centre will appear slightly runny when hot, but will set on cooling.
  • Decorate with Greek Vanilla Yogurt and Strawberries.

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