• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the biscuit base:

  2. 180g Lotus Caramelised Biscuits

  3. 40g butter, softened

  4. For the cheesecake:

  5. 500g ricotta cheese

  6. 2 eggs, separated

  7. 1 tablespoon plain flour

  8. 60g caster sugar

Instructions Jump to Ingredients ↑

  1. Crush the biscuits to coarse crumbs. Add the butter and mix, then press into the bottom of a springform cake tin. Refrigerate.

  2. For the filling: Whisk the ricotta with the egg yolks in a bowl, add the flour and caster sugar. Whisk the egg whites until stiff and fold the egg whites in to ricotta mixture.

  3. Spoon the filling onto the base, and bake in a preheated 180 C / Gas 4 oven for 40 minutes. Keep an eye on the cheesecake: The centre of the cake should still be soft at the end of the cooking time. Cool, then refrigerate for as long as possible (good luck!!!).


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