Ricotta is white, soft and has a slightly sweet flavor that comes from the fresh milk. Ricotta is favorably used in Italian desserts.
175g digestive or shortbread biscuits
80g unsalted butter, melted
500g cream cheese, softened
1 cup (220g) caster sugar
4 eggs, plus 1 extra egg yolk
Finely grated zest and juice of 1 large lemon
1 tsp vanilla extract
Begin this recipe 1 day ahead.
Preheat the oven to 140°C. Lightly grease a 24cm springform cake pan and line the base with baking paper. Half-fill a deep baking tray with boiling water and place on the bottom shelf of the oven.
Place the biscuits in a food processor and pulse until they form crumbs. Add the melted butter to the processor and pulse to combine. Press the biscuit mixture into the base of the prepared pan.
To make the filling, place the cream cheeseand sugar in a food processor and pulse until smooth and well combined. Add the eggs, egg yolk, lemonzest and juice, then pulse until well combined. Add the mascarpone and vanilla extract, then pulse until smooth.
Pour the filling over the prepared base, then bake the cake on the middle shelf of the oven for 1 hour (it will still have a slight wobble in the centre). Leave cheesecake to cool in the switched-off oven for a further 1 hour or until completely set.
Transfer the cheesecake to a wire rack to cool completely. Cover pan with plastic wrap, then chill for at least 4 hours or overnight. Remove cake from pan, then cut into slices and serve.
The first feeling is surprisingly fresh, immediately followed by the soft and creamy base of mascarpone. Best for a hot afternoon, with some cookies, paired with iced tea, soft drinks or even plain water.