Italian Lemon Ricotta Cheesecake

Step 1

Preheat the oven to 150ºC.

Step 2

Triple wrap a 23cm round cake tin with foil. Grease the sides of the tin with butter.

Step 3

For the base, melt the butter in the Thermomix on setting 4 Min./55ºC/Speed Add the biscuits and shred until fine on setting 10 Sec./Speed 10.

Step 4

If you don't have a Thermomix, place the butter in a medium saucepan and melt. Place the biscuits in a plastic bag and bash up until fine. Mix well with the butter.

Step 5

Put the biscuit mixture in the tin and gently press down, slightly dusting the sides of the tin with the mixture.

Step 6

For the filling, place the mascarpone in the mixing bowl and mix until smooth on setting 20 Sec./ Speed Add the ricotta cheese, eggs, caster sugar, lemon juice, lemon zest and vanilla extract to the mixing bowl and combine until smooth, using the spatula to help stir it well on setting 1 Min./Speed 5.

Step 7

If you don't have a Thermomix, place the mascarpone in a large mixing bowl and beat until smooth, using an electric mixer. Add the ricotta cheese, eggs, caster sugar, lemon juice, lemon zest and vanilla extract to the mixing bowl and combine until smooth, using the electric mixer.

Step 8

Place the filling on top of the biscuit crust and even out with a spatula. Put the cake tin inside a large roasting tin and fill it with some boiling water until about 4cm high. This will create steam and allow the cake to bake evenly. Bake in the oven for 1 hour and 15 minutes.

Step 9

Once baked, turn off the oven and leave the cake inside for another 1 hour. After that, remove from the oven and place on a wired rack to cool down completely. Once cool, remove from the tin and place in the fridge for at least 4 hours before eating it. Enjoy!