Ingredients
- Ingredients for Ricotta Cheesecake:
- • 420g Greenfields Ricotta cheese
- • 3 Eggs
- • 130g White sugar
- • 1/8 tsp Salt
- • ¼ tsp Vanilla extract
- • 100g Coconut cream
- • 25g Cake flour
- Ingredients for cheesecake base:
- • 120g Lotus Biscoff biscuits
- • 20g Unsalted butter
Ricotta Cheesecake
1
Crush lotus biscuits in a bowl.
2
Melt butter in microwave and add it into lotus biscuit. Mix well.
3
Line a cake tin with baking paper.
4
Press biscuits onto the bottom of the cake tin.
5
Bake the base at 180°C for 10mins. (After 10mins, remove the base from the oven and set it aside.)
6
Spoon the ricotta cheese in a bowl.
7
Add sugar, salt and vanilla extract into the bowl. Stir Mix well.
8
Add coconut cream into the mixture and mix well.
9
Crack 3 eggs into the mixture. Using a whisk, combine the mixture. (Preheat oven at 160C for 10mins.)
10
Add cake flour and whisk till smooth.
11
Pour the batter into the tin.
12
Bake the cake at 160°C for 1h 20mins and at 170°C for 10mins.
13
Refrigerate the cake for 3hrs.
