recipes
Lemon and ricotta cheesecake jars
Serves: 4
Ingredients
- 20 ginger nut biscuits
- 50g butter(melted)
- 200g soft cream cheese
- 250g ricotta cheese
- 150g lemon curd
- 1 tsp vanilla essence
- 50g icing sugar
- Zest of 2 lemons, juice of 1
- 1 sheet leaf gelatin, soaked in water
- Extra lemon curd and lemon zest to decorate (Optional)
Method
This recipe can be prepared into 4 individual mason jars or 1 x 18cm flan tin. Mix the crushed biscuits and melted butter thoroughly. Press firmly into a greased base of a flan dish. Next, place the lemon juice into a saucepan and add in the leaf gelatin and heat till dissolved (Only use the gelatine if you are making the cheesecake in a flan tin and not the jars). Mix together all other remaining ingredients till smooth and soft then quickly mix in the gelatin mixture. Immediately spread onto the biscuit base and smooth out. Chill for a few hours before serving. You may also spread a little extra lemon curd and lemon zest on top of the cheesecake before serving.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.