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For the cake crust, place the digestive biscuits in the food processor bowl of Braun’s TributeCollection Kitchen machine KM 3050 and mix on full speed to create a fine crumbly texture.
Add the melted butter to this and pulse to create a thicker texture.
Press the crumbly mixture into the base of a 20 cm round tart mould. Chill in the refrigerator to firm up.
For the cheesecake, use the whisk attachment and place the light cream cheese, the ricotta and icing sugar in thedough bowl and whisk. Start whisking at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.
Soak the gelatin leaves in cold water and then melt them in the juice of 3 lemons over a low heat. It is important that the juice is not brought to a boil.
Beat the gelatin mixture into the cheese mix, then spoon everything on top of the biscuit base. Place in the refrigerator and chill until set. To serve, dust the cheesecake with powdered sugar and serve with red berries.
For the cake crust, place the digestive biscuits in the food processor bowl of Braun’s TributeCollection Kitchen machine KM 3050 and mix on full speed to create a fine crumbly texture.
Add the melted butter to this and pulse to create a thicker texture.
Press the crumbly mixture into the base of a 20 cm round tart mould. Chill in the refrigerator to firm up.
For the cheesecake, use the whisk attachment and place the light cream cheese, the ricotta and icing sugar in thedough bowl and whisk. Start whisking at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.
Soak the gelatin leaves in cold water and then melt them in the juice of 3 lemons over a low heat. It is important that the juice is not brought to a boil.
Beat the gelatin mixture into the cheese mix, then spoon everything on top of the biscuit base. Place in the refrigerator and chill until set. To serve, dust the cheesecake with powdered sugar and serve with red berries.
