And that demands something lovely for desert. So I have baked up a lovely lemon ricotta cheesecake. It tastes divine. Light, fresh and lemony.
We went for a walk this afternoon with our special guests and they relaxed so much. I think anyway. We went for A wander round the marshes and spotted a Marsh Harrier soaring high above looking for prey. We also spotted a Reed Bunting. Cute, beautiful little birdies. :o)
We went for a walk this afternoon with our special guests and they relaxed so much. I think anyway. We went for A wander round the marshes and spotted a Marsh Harrier soaring high above looking for prey. We also spotted a Reed Bunting. Cute, beautiful little birdies. :o)
OMG I love lemon cheesecake - the lemonier the better - are you able to share the recipe?
ReplyDeleteLisa xoxo
Oooh yeah recipe!!! purleeeeez? *flutters eyelashes!*
ReplyDeletex
Of course Lisa. I kind of used a basic recipe and adjusted it.
ReplyDelete300g Philly light
250g ricotta cheese
250ml double cream elmlea light
100g sugar
Juice and rind of 2 lemons
2 egg yolks
Biscuit base
I mixed all the cheeses and sugar together, added the eggs and the lemon rind and juice and mixed this. Then whipped the cream till it was at a soft peak stage and folded this into the cheese mixture.
I added this onto the digestive biscuit base and baked for 40 mind at 180°c on fan oven.
I cooled the cake in the pan and once cooled it went into the fridge for 6 hours.
To finish it I sprinkled each individual piece with icing sugar and added 'lemon curd cream' Thus was the remainder of the pot of cream mixed to just after soft peaks then 2 tbsp lemon curd beat into it and refridgerated til it was firm enough to mould with a spoon.
This cream added a real sweet lemony taste to the lightness of the cheesecake.
Stunning
Hehe. Nic too.
ReplyDeleteI made the base with digestives and assume u know how to do that. ;o)
Mmmm sounds fab!
ReplyDeleteWill let you know when i make it :)
Thanks so much!
x