Now that the Great British Bake Off is well underway, we at The English Provender Co. HQ thought it was time to impress our friends and family and get our 'bake on' in the kitchen. With this week's fantastically fruity cheesecakes hitting our screens, The English Provender Co. team decided to follow suit and have put together a simple yet delicious cheesecake recipe that is guaranteed to impress Paul and Mary every time!
Lemon And Ricotta Cheesecake
With the Bank Holiday just around the corner, you can give the family a little treat and show them you've got what it takes to be 'star baker' with this scrumptious Lemon and Ricotta Cheesecake recipe.
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:
- 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.
- 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.
- Place in the fridge and chill for about 3 hours or until set.
- To serve, carefully remove from the tin and spoon over the remaining lemon curd.
The English Provender Co. Luxury Lemon Curd (315g) is available from Lakeland stores nationwide and online at www.englishprovender.com, RRP £2.49.
Tagged in Recipes