Heat oven to 180c fan 160c gas 4. Crush the biscuits in a food processor or in a food bag using a rolling pin. Press into the bottom of a round tin then chill in the fridge. Refrigerate cheesecake 4 hours. Add the egg yolks cream and lemon zest and beat well.
Cream cheese 35 milk cream salt milk solids stabilisers 410 412 415 starter culture sugar thickened cream. In a separate bowl whisk the egg whites until fluffy with soft peaks. 1800g pre portioned into 16 serves. Remove from the oven and allow to cool for at least five minutes. Fold egg whites into ricotta mixture then pour onto biscuit base.
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Bake for 45 50 minutes or until just set in the centre. Add eggs 1 at a time beating on low speed after each just until blended. To serve heat marmalade and water to make a glossy syrup and drizzle over warm cheesecake. Run knife around rim of pan to loosen cake. Meanwhile make the filling.
Meanwhile make the filling. Bake for 45 50 minutes or until just set in the centre. Combine crushed biscuits melted butter and granulated sugar. Cream cheese 35 milk cream salt milk solids stabilisers 410 412 415 starter culture sugar thickened cream. Mix the soft cheese caster sugar and the juices together in a bowl.
Run knife around rim of pan to loosen cake. Heat oven to 180c fan 160c gas 4.
