You can switch out the gingernut biscuits for regular digestive biscuits or graham crackers here but they are worth seeking out as they add spice and sweetness to this cheesecake.
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3 cups gingernut biscuits, blitzed to a fine crumb.
2/3 cup butter, melted.
2 cups ricotta cheese
1 cup mascarpone
1/2 cup cream
1/4 cup honey
4 eggs, beaten
Zest and juice of 1 lemon
1/2 cup plain flour, sifted
3 figs, to serve
1/4 cup toasted flaked almonds
300g gingernut biscuits, blitzed to a fine crumb.
150g butter, melted.
500g ricotta cheese
250g mascarpone
100ml cream
100ml honey
4 eggs, beaten
Zest and juice of 1 lemon
50g plain flour, sifted
3 figs, to serve
25g toasted flaked almonds