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| Vanilla Ricotta and Biscoff Cheesecake |
This is a fabulously easy cheesecake using wither bought or homemade ricotta cheese. The vanilla-flavored ricotta tastes light and the whole dessert is not overly sweet.
Ingredients:
- 1 packet plain Biscoff biscuits
- 60gm butter, melted plus a little extra melted to grease pan
- 500gm Ricotta cheese (at room temperature)
- 2 eggs, lightly whisked
- 1 tbsp plain flour
- 50gm granulated white sugar
- 1.5 tsp vanilla extract or essence (can substitute with lemon essence)
Method:
- Preheat oven to 200C
- Crush Biscoff to fine crumbs (in a bag with a rolling pin or use a kitchen mixer)
- Add melted butter and mix through
- Reserve a couple of dessertspoons of crumbs for decoration.
- Press the remaining buttered crumbs firmly into a springform tin or other loose-bottom tin and up the sides
- Cook base for 5-7 minutes watching so the base doesn't burn
- Reduce oven heat to 150C
- In a large bowl beat the ricotta with the whisked eggs and beat with a hand mixer until combined.
- Add flour, sugar and vanilla and beat until combined.
- Spoon mixture into tin to the top of side crumbs (the filling won't rise)
- Bake for about 30 minutes or until top of cheesecake is firm to touch but not browned.
Let us know if you've made this in the comments 😁
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