This is one of the lightest and zestiest cheesecakes you will ever have the pleasure of tasting. Sonia Cicchiello’s famous No Bake Lemon Yoghurt Ricotta Cheesecake.
Sonia, daughter of founders Rosa and Gerardo, has spent years perfecting this recipe and has graciously shared this family favourite secret with us, for all to enjoy.
Perfect for summer entertaining or an after dinner treat for the whole family. This recipe is a must try!
NOTE: This recipe requires 6 hours refrigeration time before serving.
|750g (2 x 375g tubs)||Smooth Ricotta|
|2||lemons (juice and zest)|
|2 Tbsp||corn flour|
|2-3 drops||yellow food colouring|
|1||Crush the digestive biscuits, add melted butter and combine.|
|2||Place the mixture in a 26cm non-stick spring form tin and press firmly to form an even base. Refrigerate.|
|3||Place gelatine leaves in cold water until soft.|
|4||In a stand mixer (or bowl) add room temperature cream cheese and icing sugar, beat to a smooth consistency.|
Add Smooth Ricotta, lemon yoghurt, lemon juice and zest, mix well.
Heat 2 tbsp of milk in a pan. Squeeze water from the gelatine leaves previously left to soften, add to hot milk and dissolve.
|7||Slowly add the milk/gelatine blend to the rest of the mixture, whilst stirring.|
|8||Pour the mixture on the biscuit base and level evenly. Refrigerate for at least 1 hour.|
|9||For the topping, heat water, sugar and lemon juice in a saucepan and stir to dissolve.|
|10||Mix cornflour with 2 tbsp of cold water to create a paste. Slowly add to hot sugar syrup and stir until the mixture starts to thicken. Pour into a jug and mix to cool. Add 2-3 drops of yellow food colouring and stir.|
|11||Once cold, slowly pour over the cheesecake and refrigerate for at least 6 hours.|
|12||When ready to serve, heat a sharp knife under hot water and run around the inside rim of the tin to ensure the cheesecake does not stick to the edges when the spring form tin is released.|