Makes 1 x 22cm cheesecake.
Ingredients
| ½ packet | Biscuits, Krispie |
| ½ cup | Flour (Main) |
| 100 g | Butter, melted |
| 250 g | Ricotta cheese (Main) |
| 200 g | Cream cheese, softened |
| ¾ cup | Vanilla sugar |
| 4 | Eggs |
| 3 Tbsp | Plain flour |
| 1 | Lemon, juiced |
| 1 | Vanilla bean, split with the seeds scraped out |
| 150 g | Sour cream |
Directions
- Preheat oven to 150C. Thoroughly grease a 22cm spring form tin.
- Crush the biscuits with a rolling pin or in a food processor. Add the flour and melted butter and mix together. Press into the base of the tin.
- Cream the ricotta, cream cheese and sugar until smooth. Add the eggs, one at a time, beating well. Fold in the flour, lemon juice and vanilla. Stir in sour cream. Pour mixture on to the base and bake for 1 hour. Turn off the oven, leave the cheesecake in for another hour without opening the door.