Lemon Ricotta Cheesecake

The crust with the combination of biscuits and almonds gives a varied texture of smooth and a bit of crunch, and adding the fresh grated lemon zest brings this crust to a diverse and pleasurable flavor. The filling, light, airy and creamy with a mousse-like consistency.

For the Crust:
240 g Digestive (or Graham Crackers) biscuits
60 g almonds, peeled and grated
80 g butter, melted
some lemon zest

For the Filling:
330 g cream cheese
500 g ricotta
4 free range organic eggs
295 g granulated sugar
60 ml lemon juice
1 organic lemon, the zest
1 1/2 Tbsp cornstarch
2 Tbsp water

For the Topping:
100 g sour cream
100 g whipping cream
1 Tbsp icing sugar

View the full recipe at Sugar Love Spices →