Cooking Instructions
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Step 1
Into a food processor, add
Digestive Biscuits (2 1/2 cups)
. Process into fine crumbs, then transfer to a bowl.
Step 2
Add
Butter (2/3 cup)
and mix well to combine. Press mixture firmly into the bottom of a pie dish.
Step 3
Place the base into the fridge overnight to set.
Step 4
The next day, preheat oven to 355 degrees F (180 degrees C).
Step 5
Into a bowl, add
Ricotta Cheese (2 1/2 cups)
,
Caster Sugar (3 Tbsp)
,
Vanilla Extract (1 tsp)
, and
Egg (1)
, zest from
Lemon (1/2)
and
Ground Cinnamon (1 pinch)
. Mix by hand until smooth.
Step 6
Scoop the ricotta mixture onto the pie base. Smooth out the top then bake for 30 minutes in the preheated oven.
Step 7
Once you take it out of the oven, let cool for a bit and then place the baked cheesecake into the refrigerator for 2-3 hours, or up to overnight.
Step 8
Into a bowl, add
Heavy Cream (1 1/4 cups)
,
Powdered Confectioners Sugar (2 Tbsp)
, and
Vanilla Extract (1 tsp)
. Beat with a hand mixer until light and fluffy.
Step 9
Frost the cheesecake with the cream.
Step 10
Sprinkle with
Dark Chocolate (to taste)
and decorate with
Fresh Strawberries (to taste)
. Serve in slices.
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