Lemon Ricotta Cheesecake

Serves 10, Prep 30 mins, Cook 40 mins NEW FOOD IDEAS

250g packet Arnott’s Nice biscuits

¼ cup desiccated coconut

125g unsalted butter, melted

FILLING

700g fresh full-fat ricotta

1 cup icing sugar mixture

2 eggs

½ cup thickened cream

1 tblsp finely grated lemon rind

1 tblsp plain flour

LEMON SAUCE

¾ cup caster sugar

1 egg

¹∕³ cup lemon juice

50g unsalted butter, chopped

1½ tsps cornflour

2 tblsps water

1 Invert base of a 20cm springform pan. Grease base and side of pan.

2 Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press evenly over base and up side of pan. Refrigerate.

3 To make filling, process ricotta, icing sugar and eggs in the same, clean food processor until smooth. Add the remaining ingredients. Process until combined. Pour into prepared pan. Place on an oven tray.

4 Cook in a moderately slow oven (160C) for about 40 minutes, or until filling is just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 minutes with door well ajar (about 20cm). Remove from oven. Stand in pan for 30 minutes.

5 To make sauce, combine sugar and egg in a small saucepan. Add lemon juice, butter and cornflour blended with water. Stir over a low heat until sugar is dissolved. Increase heat. Cook, stirring until mixture boils and thickens. Remove.

6 To serve, spoon ¼ cup warm sauce over warm cheesecake. Serve with remaining sauce.