Classic ricotta cheesecake from Cakeboi: A Collection of Classic Bakes (page 53) by Reece Hignell

  • ricotta
  • lemon
  • Show all ingredients...
  • Serves : one 8-inch (20-cm) cake

  • EYB Comments

    Can substitute orange or grapefruit for lemon. Author notes Australian 'ginger nut' biscuits can be replaced with arrowroot biscuits. Refrigerate crumb base at least 3 hours; cheesecake sets 3 hours after baking.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orange or grapefruit for lemon. Author notes Australian 'ginger nut' biscuits can be replaced with arrowroot biscuits. Refrigerate crumb base at least 3 hours; cheesecake sets 3 hours after baking.

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