modified from the packaging of ‘Perfect Italiano Ricotta for cheesecakes’
Serves 12
Ingredients:
12 digestive biscuits, crumbled
50g butter
500g ricotta cheese
½ cup caster sugar
2 tbsp plain flour
3 eggs, lightly beaten
juice and finely grated zest of 1 lime (or lemon)
1 tsp vanilla essence
icing sugar and fresh berries, for serving
method:
1. Combine biscuit crumbs and butter and mix well. Press into a lined 20 cm springform cake pan and chill for 30 minutes.
2. Place the cheese, sugar, flour, eggs, lime juice, zest and vanilla into a bowl and mix until smooth.
3. Pour ricotta mixture over base and bake at 180 degree for 40-50 minutes or until filling is almost set (the centre should look somewhat wobbly. Don't worry, that's normal.) Remove and chill for at least 3 hours.
4. Serve with berries or fruit of your choice and a dusting of icing sugar.
comments: This is my new favourite guilt-free dessert!! Yay!!!! Low in fat and lactose!! contains only 35% fat of regular cream cheese....so healthy..relatively!! heehee!
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