Afternoon Tea Week: Lemon & Ricotta Cheesecake

My last recipe for Afternoon Tea Week is a corker! Cheesecake is one of my favourite desserts and this lemon and ricotta version is delicious!

Lemon & Ricotta Cheesecake

Serves: 8
Preparation time: 20 minutes, plus 3 hours chilling time
 
Ingredients:

180 g Arden Amici Almond Cantuccini, crushed

75 g butter, melted

12 g sachet powdered gelatine

350 g ricotta cheese

200 ml double cream

2 x 315 g jar The English Provender Co. Luxury Lemon Curd

Finely grated rind and juice 1 lemon

Method:

1. Stir the biscuits into the melted butter and press into the base of a 20 cm round loose bottomed cake tin. Place in the fridge and chill, whilst you make the filling.
2. Pour 115 ml (8 tablespoons) boiling water into a small heatproof bowl and sprinkle over the gelatine. Stir briskly until thoroughly dissolved. In a large bowl whisk together the cheese, cream, 1½ jars of the lemon curd and the lemon juice and rind until smooth Whisk in the gelatine, pour over the base and smooth the top.
3. Place in the fridge and chill for about 3 hours or until set.
4. To serve, carefully remove from the tin and spoon over the remaining lemon curd.