Baked Ricotta Cheesecake
- Replies 5
Have you ever purchased a Ricotta Cheesecake and seen how expensive they are, well this Cheesecake is just as good and if not better.
This one will impress your family n friends
Prep time : 20 minutes. Cooking time 75 minutes plus chilling time
Serves 16
Ingredients:
11/2 cups plain flour
1/2 cup almond meal
1/2 cup caster sugar
200g butter chopped
1 egg
800g ricotta cheese
395 can of condensed milk
1/2 cup thickened cream
2 teaspoons vanilla essence
Finely grated zest of 2 lemons
1/2 teaspoon of cinnamon
3 eggs, lightly beaten.
Method :
1. Preheat oven 170'C / 150 ' fan-forced
2. Place flour, almond meal and sugar in food processor. Process until combined. Add butter and process until mixture resembles fine bread crumbs, add egg and process until mixture comes together and form's a ball. Wrap in plastic and refrigerate 30 minutes.
3. Roll half the pastry between 2 sheets of baking paper to 3mm thick. Using the base of a 24cm spring form pan as a guide, use a sharp knife to cut a circle.
4 . Place pastry disk in the base of a 24cm greased springform pan.
Roll remaining pastry to 3mm thick . Cut 4.5 mm strips of pastry and place around the edge of the pan, pressing into the disk to form a pastry shell. Set aside.
5. Place Ricotta in a food processor, process until smooth; add condensed milk, cream, vanilla, zest, cinnamon and eggs, process just until combined. Pour into pastry case. Bake for 75 minutes or until just set in the centre. Cool to room temperature before chilling in fridge for 3 hours or overnight.
Fresh Ricotta is available in the fridge section of supermarkets and
deli's
This one will impress your family n friends
Prep time : 20 minutes. Cooking time 75 minutes plus chilling time
Serves 16
Ingredients:
11/2 cups plain flour
1/2 cup almond meal
1/2 cup caster sugar
200g butter chopped
1 egg
800g ricotta cheese
395 can of condensed milk
1/2 cup thickened cream
2 teaspoons vanilla essence
Finely grated zest of 2 lemons
1/2 teaspoon of cinnamon
3 eggs, lightly beaten.
Method :
1. Preheat oven 170'C / 150 ' fan-forced
2. Place flour, almond meal and sugar in food processor. Process until combined. Add butter and process until mixture resembles fine bread crumbs, add egg and process until mixture comes together and form's a ball. Wrap in plastic and refrigerate 30 minutes.
3. Roll half the pastry between 2 sheets of baking paper to 3mm thick. Using the base of a 24cm spring form pan as a guide, use a sharp knife to cut a circle.
4 . Place pastry disk in the base of a 24cm greased springform pan.
Roll remaining pastry to 3mm thick . Cut 4.5 mm strips of pastry and place around the edge of the pan, pressing into the disk to form a pastry shell. Set aside.
5. Place Ricotta in a food processor, process until smooth; add condensed milk, cream, vanilla, zest, cinnamon and eggs, process just until combined. Pour into pastry case. Bake for 75 minutes or until just set in the centre. Cool to room temperature before chilling in fridge for 3 hours or overnight.
Fresh Ricotta is available in the fridge section of supermarkets and
deli's
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