Chilled Lemon Cheesecake
- None None Pastry Base
- 12 oz ginger snap cookies
- 7 tbsp butter, melted
- None None Filling
- 14 oz ricotta cheese
- 10 oz mascarpone cheese
- 1/3 cup sugar
- 2/3 cup heavy cream
- 1 None lemon, zested and juiced
- None None lemon and lime slices, to serve
- For the cookie base, lightly oil a 9 inch springform cake pan and line the sides with parchment paper. Crush the gingersnaps and mix with the melted butter. Press into the base of the pan and chill.
- For the topping, place the ricotta cheese, mascarpone cheese and sugar in a large bowl. Stir until smooth. Stir in the cream and lemon zest and juice. Beat with an electric mixer until very thick. Spread on the cookie base and smooth the surface. Chill at least 2 hours or overnight.
- Unclip the sides of the pan and carefully peel off the paper. Slide the cheesecake onto a plate. Decorate with lemon and lime slices to serve.
pastry base, ginger snap cookies, butter, filling, ricotta cheese, mascarpone cheese, sugar, heavy cream, lemon, lemon
Taken from recipes-plus.com/api/v2.0/recipes/28880 (may not work)