Almond, Ricotta & Honey Cheesecake

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Pudding Recipe = Almond, Ricotta & Honey Cheesecake


125g sponge fingers, crushed
60ml melted butter

100g unblanched almonds
500g fresh ricotta cheese or smooth cottage cheese
3 extra large eggs
90ml honey
10ml custard powder
50g castor sugar
Pinch of salt
Finely grated zest of half a medium lemon
30 ml lemon juice
125ml cream, lightly whipped
5 ml vanilla essence

Preheat the oven to 160 °C.
Spread the crushed biscuits into the base of a flan dish 22—25 cm in diameter. Drizzle the melted butter over as evenly as you can.
Process the unblanched almonds to a medium consistency. Beat the ricotta until smooth with an electric hand beater, then beat in the eggs one at a time, followed by the honey, custard powder, sugar, salt, lemon zest and juice, Fold in the cream, vanilla and ground almonds. Pour the mixture over the biscuit base. Bake for about 30—40 minutes, until set, serve warm or at room temperature.