Help with Lemon Ricotta Cheesecake
Asked on 4 Mar 2021 by Pastille
I have a few questions about Lemon Ricotta Cheesecake, which I’ve now made several times (following instructions to the letter) & although It is really delicious every time I feel so incompetent: firstly the biscuit/butter/toasted flaked almond base always seems slightly burnt & secondly I never manage to dissolve the gelatine in the manner you describe. It just doesn’t dissolve properly even after 20 minutes, i.e. not “clear & transparent, so I whisk furiously & rely on the strainer to catch the bits. Lastly, come removal time, the base inevitably sticks to the side so looks messy. I cannot stop making it because it’s a family favourite but I know it should be better and wish I didn’t approach the making with dread.
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Hello,
For the baking of the base. Are you using a fan oven? If you are you need to reduce the temperature by 20 degrees. If you’re not it may be that your oven is running a bit high. Perhaps check it after 15 minutes to catch it before the edges catch.
For the gelatine. I’m not sure if you’re already doing this but Delia uses an old-fashioned kitchen tablespoon which is 20mls so you need 60mls of juice in the gelatine. Let the powdered gelatine soak up the liquid before you sit it in the simmering water to dissolve it.
For the sticking to the tin. Are you lining the base and sides with baking parchment or a reusable liner?
Kind regards
Lindsey