Vanilla ricotta cheesecake
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|½ packet||Biscuits, Krispie|
|100 g||Butter, melted|
|250 g||Ricotta cheese|
|200 g||Cream cheese, softened|
|¾ cup||Vanilla sugar|
|150 g||Sour cream|
|3 tbsp||Plain flour|
|1||Vanilla bean, split with the seeds scraped out|
- Preheat oven to 150 C. 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. 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.
Makes 1x 22cm cheesecake