Ah, this pic is from before I got my cheesecake moulds. Now I have proper loose-bottomed individual tins and don't have to use the ramekins any more.
So it's ABOUT...
- 500-600g ricotta
- possibly a couple of hundred grams of cottage cheese
- sugar to taste
- possibly some cream, a bit
- Heaps of lemon zest
- about 4 heaped tsp of gelatine, dissolved in a bit of hot water
Blitz
Meanwhile in a cake-tin somewhere...
- crushed Digestives have been mixed with melted butter and pressed into the base of some cake moulds. Should make about 12.
Pour your delicious cheese mix into the top. Should set in a few hours in the fridge.
Sometimes I leave a bit of space on top and do a third layer, with lemon or passionfruit syrup (not too syrupy, more tangy) into a thin jelly layer. Needs a bit more chilling time, obviously. Looks cool, extra little kick.
That looks like a stunningly delicious way to start a day!
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