Nonna's Lemon Ricotta Cheesecake Slice

12
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From out Saturday newspaper The Weekend West."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (145.8 g)
  • Calories 350.2
  • Total Fat - 20.6 g
  • Saturated Fat - 11 g
  • Cholesterol - 202.3 mg
  • Sodium - 224.7 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 12.1 g
  • Protein - 13.4 g
  • Calcium - 214.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Grease an 18x28cm slice pan and line it with baking paper.

Step 3

In a food processor, blitz biscuits to form a fine crumb and then add melted butter and pulse to combine and now pour into prepared tin and press to form an even layer and bake for 8 minutes.

Step 4

Reduce oven temperature to 160C.

Step 5

Wipe out food processor bowl, then add ricotta, cream cheese and caster sugar and process until smooth and now add eggs, lemon rind and lemon juice and process again until thoroughly mixed.

Step 6

Pour mixture over base and return to oven and bake for 40 minutes until just set. Turn off oven and leave cheesecake to cool for 1-2 hours.

Step 7

Once cheesecake has cooled completely, slice into squares and serve.

Tips & Variations


No special items needed.

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