lemon ricotta cheesecake

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I prefer ricotta to cream cheese (Philadephia) which I find too rich.

I make the base in the Magimix: 100 gm digestive biscuits, 30 gm brown sugar and 50gm melted butter. I line a 20 cm tin with baking paper and press in the base mixture. This goes into the fridge while I make the filling.

I mix together 350gm ricotta, 75 gm sugar,  the rind of a lemon and the juice of two lemons in the Magimix. I dissolve 15gm gelatine in 30cl water in a bowl over a pan of simmering water. (You could use gelatine leaves too)  and strain it into the cheese mixture. I whip 150 cl cream and carefully fold the cheese mixture into the cream. It goes into the fridge for at least three hours.

You can serve the cheesecake as it is, or cover it in berries (raspberries, redcurrants, strawberries etc) or frosted grapes.

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