Base
200g Digestive Biscuits
50g Butter
Filling
500g Tub Ricotta
250g Tub Mascarpone
125g Caster Sugar
3 Large Eggs
2 Vanilla Pods
2 Table Spoons Cornflour
1 Table Spoon Vanilla extract
Crush the biscuits to a fine crumb. Melt the butter and mix into the crushed biscuits. Line the base of a 20cm cake tin the biscuit mixture and press down firmly with the back of a spoon. Chill the base in the fridge for 30 minutes.
Preheat the oven to 180c or Gas 4
Add the Ricotta, Mascarpone, Sugar, Eggs, Cornflour and Vanilla extract to a bowl. Scrape the seeds from the vanilla pods and add to the bowl. Whisk until all the ingredients are combined and the mixture is smooth.
Take the base from the fridge and cover evenly with the filling mixture.
Bake in the oven for 45 minutes until the top has browned. Leave the cheesecake in the oven but switch it off and leave the door ajar until the oven is cool and the cake has fully set. Chill the cheesecake in the fridge for an hour or so before serving.
