Bake Ricotta Cheese Cake
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Baked Ricotta Cheese Cake is a great desert to make when you have friends or family over.
A desert that will impress
Serves 8 - 10
INGREDIENTS
BASE
FILLING
A desert that will impress
Serves 8 - 10
INGREDIENTS
BASE
- 1 CUP PLAIN FLOUR
- ¼ CUP CASTER SUGAR
- 100G UNSALTED BUTTER, CHOPPED
FILLING
- 330G creamed cheese at room temperature and chopped
- 500G Fresh Ricotta Cheese
- 1⅓ Cups Caster sugar
- ¼ CUP (60ML) Lemon juice
- 2 Tablespoons Grated Lemon rind
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 1 tablespoon water
- 5 eggs
- Preheat oven to 150°C or 130°C fan-forced .
- Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
- To make the base, place the flour, sugar and butter in a food processor and process for 2 to 3 minutes or until a dough forms.
- Press the mixture into the base of the prepared tin, by using the back of a spoon,
- Bake for 30–35 minutes or until golden and just cooked. Set aside to cool slightly.
- While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornflour and water in a small bowl and mix until smooth. Add the cornflour mixture and the eggs to the filling and process to combine.
- Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
- Bake for 50 minutes – 1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
- Refrigerate for 1 hour or until chilled. Remove the cheesecake from the tin and place on a cake stand or plate to serve. Serves 8–10
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