Lemon Ricotta & Mascarpone Cheesecake

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“A light baked cheesecake. I sometimes add some blueberries or raspberries on the biscuit base before the filling. You can decorate with fruit on top and some pouring cream if you like. Yum”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling.
  2. Whisk egg whites until stiff.
  3. Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
  4. Fold in the whisked egg whites.
  5. Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
  6. When cool decorate as you would like. Just enjoy!

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