Baked Lemon Ricotta Cheesecake

Today I used the ricotta I made last night to make Baked Lemon Ricotta Cheesecake. It was awesome!!! I made four cheesecakes in tart tins.

 Here is the recipe: 

BASE

• Melted butter
• 1 cup of desiccated coconut
• 1 cup of oats 

FILLING

• 480g (2 cups) fresh ricotta
• 110g (1/2 cup) caster sugar
• 60ml (1/4 cup) thickened cream
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp lemon curd 

1.  To make the base combine butter, coconut and oats till pliable then line a cake tin or moulds to the thickness you want. 
2. Place the ricotta, sugar, cream, eggs, lemon curd and vanilla extract in the bowl of a food processor and process until smooth. Pour into the prepared pan and smooth the surface with the back of a spoon
3. Bake in a preheated oven for 40 minutes or until golden brown and just set. Remove from the oven and set aside for 30 minutes to cool slightly.

This tasted fantastic!! Highly recommended.