Can I make the lemon ricotta cheesecake with leaf gelatine instead?

Hello,

You will need 7g of leaf gelatine or 4 sheets, each measuring about 11cm by 7.5cm.

Soak the leaves of gelatine in a bowl of cold water for about 5 minutes, and while that's happening heat about 100ml of the lemon juice in a small saucepan up to simmering point before taking it off the heat.

Squeeze the excess water from the gelatine, then add it to the hot lemon juice and whisk until it has dissolved.

Then proceed as it says in the recipe but the gelatin mixture will not need to be strained.

Best wishes

Lindsey