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GINGER, LEMON AND RICOTTA CHEESECAKE

Ginger, lemon & ricotta Cheesecake
A great spicy finish with a refreshing lemon taste to finish a summer meal.
Ingredients:

225g (8oz) ginger biscuits, crushed

80g (3oz) butter, melted

3 x 250g (9oz) ricotta cheese

50g (2oz) caster sugar

50g (2oz) crystalline ginger, chopped

finely grated zest and juice of 2 lemons

300ml (½ pint) double cream

Method:

  1. Grease a 23cm (9 inch) spring form cake tin line the base.
  2. Mix together the biscuits and melted butter. Spoon into the tin and press evenly over the base. Chill for about 30 minutes.
  3. Beat the ricotta cheese and sugar, stir in the chopped ginger, lemon zest and juice.
  4. Whip the cream until stiff and fold into mixture. Spoon over biscuit base.Chill for 2 - 3 hours.
  5. To serve: peel and slice 2 kiwi fruits and place around edge of cheesecake.
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