KEY POINTS:
1/2 packet Krispie biscuits
1/2 cup flour
100g melted butter
250g ricotta
200g cream cheese, softened
3/4 cup vanilla sugar
150g sour cream
4 eggs
3 Tbs plain flour
Juice of one lemon
1 vanilla bean split with the seeds scraped out
1. Preheat oven to 150 C. 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. 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.
