Help with Lemon Ricotta Cheesecake
I have a few questions about Lemon Ricotta Cheesecake, which I’ve now made several times (following instructions to the letter) & although It is really delicious every time I feel so incompetent: firstly the biscuit/butter/toasted flaked almond base always seems slightly burnt & secondly I never manage to dissolve the gelatine in the manner you describe. It just doesn’t dissolve properly even after 20 minutes, i.e. not “clear & transparent, so I whisk furiously & rely on the strainer to catch the bits. Lastly, come removal time, the base inevitably sticks to the side so looks messy. I cannot stop making it because it’s a family favourite but I know it should be better and wish I didn’t approach the making with dread.