Lemon and ricotta cheesecake

Preperation time: 12 hours
Cooking time: 0 mins
Serves: 6

Recipe Ingredients

225g gingernut biscuits, crushed;
100g butter, melted;
500g ricotta;
finely grated zest and juice of 2 lemons, plus exta zest for decoration;
50g caster sugar;
11g sachet powdered gelatine;
2 large eggs, separated;
142ml double cream;
crystallised stem ginger, finely chopped to decorate (optional).

Recipe Method

Mix together the crushed gingernuts and melted butter. Press into the base of a 20cm loose-bottomed cake tin. Chill.

Put the ricotta in a bowl along with the grated lemon zest and sugar, mix together.

Put the lemon juice in a small bowl and add the gelatine and leave to stand for 5 minutes. Stand the bowl over a pan of simmering water until the gelatine has dissolved.

Beat the egg yolks into the ricotta mixture and then gradually add the gelatine, whisking continuously. Whip the cream to soft peaks and then fold in. Then whisk the egg whites until stiff and again, fold into the mixture. Spoon over the biscuit base and chill overnight.

Serve with the remaining lemon zest and chopped ginger scattered over the top.