Lemon Ricotta Cheesecake with a light Lemon Glaze

Ingredients

Biscuit Base

• 80g Digestive Biscuits
• 40g Butter
• 1/2 cup sugar

Cheesecake

• 500g Fresh Ricotta
• 300g Cream Cheese
• 1/2tsp Vanilla Essence
• 4 eggs
• 1 1/2 Caster Sugar
• 1tbsp Cornflour
• Juice of 1 Lemon
• 1/2 cup Water

Glaze

• 1/2 cup Sugar
• 1 tbsp Lemon Juice
• 1 1/2 tbsp Cornflour
• 1 cup Water

Method

Biscuit Base

1. Pre-heat the oven to 230C 
2. Crush the digestive biscuits by placing them in a zip-loc bag and hammering it with a mallet. Add the sugar to the crushed biscuits, melt the butter and mix it into the crumbled mash. 
3. Rub the mixture it feels like wet sand, then place it in an oiled baking dish. Push down and spread the mixture with your fingertips so that it forms a nice base.
4. Bake it in the oven for 7 minutes, and then let in cool in the fridge.

Cheesecake

1. Reduce the oven temperature to 160C.
2. Whizz the ricotta, cream cheese, vanilla essence, eggs, lemon juice and caster sugar in a food processor. Mix the cornflour with the water, and add it to the mixture. Whizz it lightly to turn into into a smooth mixture.
3. Lightly butter the sides of the baking dish. Pour the mixture over the cooled base and place it in the oven.
4. Leave in the oven for 1 hour. Then switch off the heating and let it stand in the oven for another 1 hour. 
5. Once done, remove and let it chill in the fridge.

Glaze

1. Nearly there. Mix the water and sugar, and heat till all the sugar dissolves.
2. Mix the cornflour with a little water to make a smooth slush. Add this to the sugar-water mixture and bring it to a boil.
3. Keep stirring the mixture till it thickens. Then remove from the heat and let it cool a little.
4. Spread the mixture onto the cheesecake and place it in the fridge for 3 hours to set.

Notes

1.  You can substitute the cream cheese with hung yogurt and add a tsp of lemon rind to the cheesecake mix for a little tartness.
2. Also, will add a pic soon.