This recipe was prepared using Braun’s MultiQuick 7 food processor attachment.
- 110 g Digestive biscuits or graham crackers, about 8 each
- 4 tbsp melted butter
- 225 g light cream cheese at room temperature
- 450 g ricotta cheese
- 1 1/3 cups confectioner’s sugar + additional for garnish
- Zest of 2 lemons
- Juice of 3 lemons, 8 tbsp, divided in half
- 1 tbsp unflavored gelatin
- 225 g red berries (strawberries, raspberries, red currants, etc.), to garnish
- Line a 20 cm spring form pan with parchment round. For the crust, place the biscuits in the food processor bowl of Braun’s MultiQuick 7 food processor attachment with the chopping blade and mix on full speed to create a fine crumbly texture.
- While the food processor is running, add the melted butter and pulse to create a thicker texture.
- Press the mixture into the prepared 9-inch spring form pan. Chill in the refrigerator while preparing the filling.
- Wash out the bowl of the food processor and place the chopping blade back in. For the cheesecake, place the light cream cheese, the ricotta and powdered sugar in the food processor bowl. Start mixing at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.
- Place 4 tablespoons lemon juice in a small bowl. Sprinkle the gelatin on top and let sit for one minute. Take the other 4 tablespoons of lemon juice and warm for 30 seconds in the microwave. Add the warmed juice to the lemon and gelatin mixture. Stir to combine. Let cool for two minutes.
- Beat the gelatin mixture into the cheese mix using the feeding tube of the food processor. Remove base from refrigerator and spoon everything on top. Place back in refrigerator and chill until set, about 2 ½ hours or overnight. To serve, dust the cheesecake with powdered sugar and serve with berries.