Baked Ricotta Cheesecake

Episode 2 - Baked Ricotta Cheesecake

Ingredients:

  • 110g Plain Sweet Biscuits
  • 70g Almond Meal
  • 60g Butter (melted)
  • Filling:
  • 460g Ricotta
  • 330g Cream Cheese
  • 4 eggs
  • 300g sugar
  • 2 tsp vanilla essence
  • 1 lemon
  • 1 ½ tbsp cornflour
  • 1 ½ tbsp water
  • 3 punnets strawberries to decorate

Method:

Base:
  1. Line a 20cm spring from tin
  2. Process biscuits, almond meal and butter in a processor til just combined.
  3. Press into base of tin.
  4. Refrigerate for 30 minutes
Filling:
  1. Add all ingredients into processor and process til smooth.
  2. Pour over biscuit base and bake in a preheated oven 150°C for 1 hr 10 minutes.
  3. Cool with oven door ajar.
  4. Oven temperatures and times will vary according to various ovens.
  5. Decorate with seasonal fruit (strawberries) and dust with icing sugar.