Lemon cheesecake

Detailed step-by-step description of how to cook the dish "Lemon cheesecake". Try it by all means

Recipe «Lemon cheesecake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 250g Arnott's Choc Ripple biscuits, 75g butter, melted, 500g ricotta, 250g Light Philadelphia cream cheese, 1/2 cup caster sugar , 3 eggs, 1 tbsp finely grated lemon rind, 1/4 cup fresh lemon juice .

Ingredients:

• 250g Arnott's Choc Ripple biscuits 
• 75g butter, melted 
• 500g ricotta 
• 250g Light Philadelphia cream cheese 
• 1/2 cup caster sugar 
• 3 eggs 
• 1 tbsp finely grated lemon rind 
• 1/4 cup fresh lemon juice 

Instructions

1. Process the biscuits in the bowl of a food processor until crumbs form. Add the butter and process until combined. Press the crumbs evenly over the base and sides of a 20cm springform pan using the back of a metal spoon. Chill in the refrigerator for 20 minutes.
2. Meanwhile, preheat oven to 160°C. Clean the food processor bowl. Process the ricotta, cream cheese and sugar in the bowl of the food processor until smooth. Add the eggs one at a time, processing after each addition. Add the lemon rind and juice. Process until combined.
3. Place the springform pan on a baking tray. Pour the cheesecake mixture into the pan. Bake in the oven for 55 minutes or until firm to a light touch. Turn the oven off. Cool in the oven with the door ajar for 1 hour. Chill, uncovered, in the refrigerator overnight. Serve with whipped cream.