Baked Ricotta Cheesecake

All I need to say here is YUM! A slightly healthier version than the norm, but remember, food is to enjoy. Moderation and quality not quantity.

Baked Ricotta Cheesecake

250g gingernut biscuits

80g canola margarine

500g light Philly cream cheese

250g light ricotta

3/4 cup light sour cream

3 eggs

220g (1 cup) castor sugar

60mL lemon juice

1. 
   
   Remove ingredients from refrigerator and allow to warm naturally to almost room temperature before beginning.
2. 
   
   Preheat oven to 160 degrees
3. 
   
   Line 22cm springfrom tin with foil
4. 
   
   Process gingernut biscuits until finely crushed. Rub in margarine with clean hands until combined.
5. 
   
   Press biscuit mixture into the base of springform tin. Set aside in refrigerator whilst preparing the filling.
6. 
   
   Beat remaining ingredients together in a large bowl with electric beater.
7. 
   
   Pour cheese mixture into tin over biscuit base.
8. 
   
   Bake at 160 degrees for about 1hr or until centre of cheesecake has just set. Turn oven off and leave cheesecake to cool in oven with door ajar.
9. 
   
   Refrigerate for several hours before serving.