Old ROTW: Cheescake

ROTW from 18th September 2007

Base:
60g unsalted butter plus extra for greasing
125g digestive biscuits

Filling:
250g Ricotta cheese
250g Fresh young goat's cheese
250ml soured cream
100g caster sugar
2 large free range eggs
2 large or 3 medium unwaxed lemons

Fresh raspberries to decorate or on the side

Preheat the oven to 160C
Grease a 22cm rubber dish. Diameter is not crucial.
Melt the butter on a low heat or blat in the microwave.
Crush the biscuits with a rolling pin. Add the melted butter and mix well. Tip into your dish and push down flat. Put in the fridge to chill while you do the next pit.

Put the ricotta and cream in a large bowl. Cut the cheese into small cubes and add. Crack the egg yolks into the bowl and mix well then add the sugar and whisk together. Keep the whites separate.

Grate the lemons and add the zest to cheese/egg mixture. Squeeze the juice into the mixture and mix well.

Whisk the egg whites until stiff. Fold into the mixture and add the lot to the base.

Bake for an hour then turn off the oven without opening the door and leave to cool. After another hour you can remove it.

Serve with fresh berries.