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Lemon ricotta and honey cheesecake

twigg studios
  • minutes
  • Serves

INGREDIENTS

1/2

Lemon, juice from

1 tsp

Lemon, zest

4

Eggs

9/16 cup

Runny honey

295 g

Caster sugar

1 tsp

Caster sugar

1 1/2 tbsp

Corn flour mixed with

1/2 tsp

Fennel seeds

55 g

Sugar

1/2 tsp

Vanilla extract

5 tbsp

Almonds, ground

1/2 cup

Almonds, flaked

170 g

Digestive biscuits or amaretti biscuits

100 g

Butter, unsalted

250 g

Mascarpone or other soft cream cheese, full fat

500 g

Ricotta