Vanilla ricotta cheesecake

Babiche Martens

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

1. Preheat oven to 150C. Thoroughly grease a 22cm spring form tin.
2. 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.
3. 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.