Caryl's Cheesecake

Ingredients

Base:

1 cup biscuit crumbs (I use digestive biscuits)
1/3 cup butter, melted

Filling:

250g cream cheese, room temperature
250g ricotta cheese, room temperature
3/4 cup sugar
3 eggs, separated, whites stiffly whipped
3/4 cup sour cream
2 tbs plain flour
1/4 cup lemon juice
1 tbs grated lemon rind

Topping:

Fruit of choice

Directions

Base:

1. Combine biscuits crumbs and butter. Press into base of a 23cm (9") spring form pan; chill.

Filling:

2. Beat cream cheese until soft, stir in all remaining ingredients - carefully folding in egg whites last.

3. Pour into prepared crumb crust. Bake at 140 degrees C for approx. 1 hour. Allow to cool in oven. Chill for a few hours.

4. Decorate with your choice of fruit and freshly whipped cream!

This is a surprisingly light cheesecake, which means you can eat more without feeling too full! :)

Caryl's Tweaks

1. Graham crackers can be substituted for the digestive biscuits.

2. I prefer to use fresh fruit in season, but you can also use tinned fruit.

3. Sometimes I like to make a glaze for the top of the fruit - Blend 3/4 cup of sweet juice with 3 tsps cornflour. Heat, stirring continuously until boiling. Brush over fruit.

4. You can leave off the cream if you prefer..... ;)