Lemon Ricotta Cheesecake Recipe | New Idea

Ingredients

• 250g packet Arnott’s Nice biscuits
• 1⁄4 cup desiccated coconut
• 125g unsalted butter, melted
• FILLING
• 700g fresh full-fat ricotta
• 1 cup icing sugar mixture
• 2 eggs
• 1⁄2 cup thickened cream
• 1 tblsp finely grated lemon rind
• 1 tblsp plain flour
• LEMON SAUCE
• 3⁄4 cup caster sugar
• 1 egg
• 1∕3 cup lemon juice
• 50g unsalted butter, chopped
• 1 1⁄2 tsps cornflour
• 2 tblsps water