A lighter but equally good cheese cake using ricotta instead of cream cheese.
Ingredients
- 250 g of cow’s ricotta
- 300 g of “McVitie’s Digestive” biscuits
- 100 g of butter
- 100 g of sugar
- 3 eggs
- 1 lemon
- 3 sheets of gelatin (gelatin sheets)
- 2 dl of whipped cream
Directions
- Crumble the biscuits and mix them with the butter, previously melted using a double boiler (bain-marie).
- Press the biscuit mixture into a round springform pan, approximately 24 cm in diameter. Let it rest in the fridge for at least 30 minutes.
- Mix the egg yolks with the ricotta, then add the sugar and the grated zest of one lemon.
- Gently fold the whipped cream it into the mixture with upward movements to keep the texture light.
- Soften the gelatin sheets in cold water. Squeeze out the excess water, then melt the gelatin over low heat along with the juice of one lemon. Stir this into the rest of the mixture.
- Pour the filling over the biscuit base and let the cheesecake rest in the refrigerator for 24 hours before serving.
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