Lemon Ricotta & Mascarpone Cheesecake - cooking recipe

Ingredients

170 g digestive biscuits
85 g unsalted butter
750 g ricotta cheese
250 g mascarpone cheese
110 g caster sugar
4 eggs, separated
150 ml double cream
2 lemons, rind of, grated
1 lemon, juice of
1/2 teaspoon vanilla extract

Preparation

To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9\"-10\" springform tin, and place in fridge whilst making filling.
Whisk egg whites until stiff.
Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
Fold in the whisked egg whites.
Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
When cool decorate as you would like. Just enjoy!