Vanilla ricotta cheesecake
Photo by Babiche Martens
Makes 1 x 22cm cheesecake.
- Preheat oven to 150C. Thoroughly grease a 22cm spring form tin.
- Crush the biscuits with a rolling pin or in a food processor. Add the flour and melted butter and mix together. Press into the base of the tin.
- Cream the ricotta, cream cheese and sugar until smooth. Add the eggs, one at a time, beating well. Fold in the flour, lemon juice and vanilla. Stir in sour cream. Pour mixture on to the base and bake for 1 hour. Turn off the oven, leave the cheesecake in for another hour without opening the door.