Ricotta Cheesecake - easy

Oven: Moderate - 160/180 deg. C 

Ingredients: 

500g (1lb) ricotta cheese 

100g (3 ozs) white sugar 

grated rind of 1 lemon 

4 egg yolks and 2 egg whites - stiffly beaten .... (keep other two whites, covered in fridge, for another cake :o) ) 

60G (2 ozs) flour 

150g (5 ozs) dried fruit of choice - I use sultanas floured with a little of the flour

 biscuit crumbs 

METHOD:

1. Sieve the ricotta, lemon rind and sugar into a largeish bowl and beat till smooth. 

2. Add the yolks one at a time - beat in 

3. fold in the floured dried fruit 

4. fold in the stiff egg whites :

either grease a deep oven dish with butter or use a cake liner inside the dish

5. Add the crushed biscuits to base - quantity isn't crucial. 

6. Pour the cheesecake mix over the crushed biscuits, smooth over. 

7. Bake aproximately for 30 mins (test to see if cooked through) 

8. Cool on wire rack. Can top with soured cream while warm - though not essential.