Ingredients
Equipment
Method
- Place the digestive biscuits in a zip-top bag and crush them finely with a rolling pin until you have about 150g of crumbs.
- Pour the melted butter over the crushed biscuits and stir until all the crumbs are evenly coated and sticky.
- Transfer the crumb mixture into your springform pan, pressing it firmly into the bottom with the back of a spoon or your fingers to create an even crust. Chill in the fridge for 15 minutes to set.
- While the crust chills, combine the ricotta cheese, superfine sugar, and lemon zest in a large bowl. Mix with a spatula until smooth, creamy, and free of lumps.
- In a separate bowl, whip the heavy cream with a whisk or hand mixer until soft peaks form—this means it will hold gentle peaks that curl over when you lift the whisk.
- Gently fold the whipped cream into the ricotta mixture in three additions, using a spatula to keep the mixture light and airy.
- Pour the smooth filling into the chilled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is set and firm to the touch.
- Before serving, run a warm knife around the edge of the pan to loosen, then carefully release the springform ring. Garnish with fresh berries or a dusting of powdered sugar if desired.
- Slice with a sharp, warmed knife and enjoy this creamy, elegant dessert that’s perfect for any occasion.
Notes
For a richer flavor, use full-fat ricotta and heavy cream. Chill the crust thoroughly before filling to prevent sogginess. Let the cheesecake sit at room temperature for 10–15 minutes before slicing for the best texture.