This cake was very popular! The ricotta means that it’s not toooo heavy (as light as a cheesecake can be!) and the biscuit base gives it a faint spiciness that is reminiscent of my favourite country, India. Let me know what you think! Happy Weekend to you all xox
150g speculoos biscuits
3/4 cup unrefined brown sugar
2/3 cup thickened cream
2 lemon rinds, grated
Preheat oven to 160°C. Grease a 6cm deep, 22cm (base) springform pan. Line base with baking paper.
Make base: Combine biscuits in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in butter. Press biscuit mixture firmly into base of prepared pan. Refrigerate until required.
Make filling: Place the ricotta, cream cheese and sugar in the bowl of a food processor and process until smooth. lemon rind and juice, and process until well combined. Add the eggs and egg white and process briefly until combined.
Pour the ricotta mixture over the biscuit base and use the back of a spoon to smooth the surface. Tap the pan on the bench several times to allow the mixture to settle into the base.
Place the pan on a tray and bake in oven for 1 hour 35 minutes or until filling is just set and light golden. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool slightly (this will prevent the cheesecake from cracking). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill.