Ricotta Buttermilk Cheesecake Recipe
Ingredients
| Ricotta cheese | 750 Gram | |
| Eggs | 4 standard | |
| Buttermilk | 1 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| 2 teaspoons grated lemon rinc | ||
| Lemon juice | 2 Teaspoon | |
| STRAWBERRY SAUCE | ||
| 1 punnet (250g) strawberries | ||
| Icing Sugar | 1/2 Cup (16 tbs) | |
Directions
Beat ricotta cheese on electric mixer, add eggs, one at a time, beating well after each addition.
Add butterrnilk, honey, lemon rind and juice; beat Until combined.
Pour mixture into greased 20cm springform pan.
Bake, standing in dish with hot water coming halfway up sides, in moderate oven for 1 hour or until top feels firm.
Allow to come to room temperature before removing from tin.
Serve with Strawberry Sauce.
Strawberry Sauce: Puree or process strawberries with sifted icing sugar and lemon juice, strain.
Add butterrnilk, honey, lemon rind and juice; beat Until combined.
Pour mixture into greased 20cm springform pan.
Bake, standing in dish with hot water coming halfway up sides, in moderate oven for 1 hour or until top feels firm.
Allow to come to room temperature before removing from tin.
Serve with Strawberry Sauce.
Strawberry Sauce: Puree or process strawberries with sifted icing sugar and lemon juice, strain.
Chef
