250g packet Arnott’s Nice biscuits
¼ cup desiccated coconut
125g unsalted butter, melted
700g fresh full-fat ricotta
1 cup icing sugar mixture
½ cup thickened cream
1 tblsp finely grated lemon rind
1 tblsp plain flour
¾ cup caster sugar
¹∕³ cup lemon juice
50g unsalted butter, chopped
1½ tsps cornflour
2 tblsps water
Invert base of a 20cm springform pan. Grease base and side of pan.
Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press evenly over base and up side of pan. Refrigerate.
To make filling, process ricotta, icing sugar and eggs in the same, clean food processor until smooth. Add the remaining ingredients. Process until combined. Pour into prepared pan. Place on an oven tray.
Cook in a moderately slow oven (160C) for about 40 minutes, or until filling is just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 minutes with door well ajar (about 20cm). Remove from oven. Stand in pan for 30 minutes.
To make sauce, combine sugar and egg in a small saucepan. Add lemon juice, butter and cornflour blended with water. Stir over a low heat until sugar is dissolved. Increase heat. Cook, stirring until mixture boils and thickens. Remove.
To serve, spoon ¼ cup warm sauce over warm cheesecake. Serve with remaining sauce.