Lemon Myrtle Cheesecake

Serves: 10 people

Preparation time: 30 minutes
Cooking time: nil
Challenge: Easy

250 g sweet biscuits (Granita)
150 g butter
250 g cream cheese
250 g ricotta cheese
300 ml cream
200 ml castor sugar
1 - 1½ tbsp lemon myrtle
1 tbsp gelatine 100 ml hot water

Base:
Combine crushed biscuits and melted butter and press into a cheesecake dish.

Topping:
Beat cream the cheeses until soft. Add sugar and lemon myrtle. Dissolve gelatine in the water. Whip cream. Combine gelatine and cheese mixture. Fold the whipped cream through. Pour over biscuit base and leave in fridge to set.

 

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