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Lemon and Lime Ricotta Cheesecake

Difficulty:

Arnott's product: Granita

Prep time: 25 min

Cooking time: None

Chill time: Best left overnight

Serves: 8

1 x 250g Arnott’s Granita biscuits, crushed

2 tsp ground ginger

100g butter, melted

2 tsp gelatine

50ml boiling water

750g ricotta cheese

½ cup caster sugar

1 lemon, zest finely grated and juiced

1 lime, zest finely grated and juiced

Line base of a 20cm springform, or loose bottom tin, with non-stick baking paper.
In a bowl, combine crushed biscuits, ginger and melted butter. Press onto base of tin. Refrigerate until required.
In a bowl, combine ricotta and sugar together with a wooden spoon, stir in lemon and lime zest, and juice. Set aside.
Pour boiling water into a heatproof bowl, add gelatine and stir briskly until dissolved. Cool slightly, then stir into the ricotta mixture until combined. Pour over biscuit base and smooth until even. Place into the refrigerator to chill for at least 3 hours, or overnight, until set.