Lemon and Cinnamon Cheesecake Recipes

Ingredients :

Biscuit base :

1 cup shredded wheat meal biscuit crumbs

50g almonds, crushed

1 tbsp margarine, melted

2 tsp water

2 tsp cinnamon

Filling :

300ml buttermilk

250g ricotta cheese

juice of 2 lemons

rind of 1 lemon, grated

1 tsp vanilla essence

1 tbsp sugar or Equal or other equivalent artificial sweetener

1 tbsp powdered gelatine

2 tbsp water

kiwifruit - garnish

strawberries - optional

2 tsp cinnamon

Method :

Biscuit base :

Combine all ingredients for biscuit base. Press mixture into a lined pie dish and refrigerate for 30 minutes.

Filling :

Mix buttermilk with ricotta cheese, lemon juice, lemon rind, vanilla essence and sugar or artificial sweetener. Beat until smooth and fluffy. Dissolve gelatine in hot water. Cool slightly and fold into buttermilk mixture and blend well. Pour into pie base and refrigerate until set. Next day, decorate with sliced kiwifruit and a sprinkle of cinnamon.

You must make this recipe the day before you want to serve it to allow the filling to set.

Serves 4 - 6

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