You are in:  Women's Institute > What we do > Recipes > Cakes and desserts > Ginger, lemon and ricotta cheesecake >

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.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.