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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