Name: Italian ricotta cheesecake
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 90 gram butter, softened; 1/4 cup (55g) caster (superfine) sugar; 1 egg; 1 1/4 cup (185g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; Ricotta filling; 1 kilogram ricotta; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 cup (220g) caster (superfine) sugar; 5 eggs; 1/4 cup (40g) sultanas; 1/4 cup (80g finely chopped glace fruit salad

Italian ricotta cheesecake

Indulge in this decadent tradition Italian ricotta cheesecake for dessert tonight - rich, sweet and so delicious!

Serves 4

Prep

10M

Cook

1H 15M

Total

1H 25M

Ingredients

90 gram butter, softened

1/4 cup (55g) caster (superfine) sugar

1 egg

1 1/4 cup (185g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

Ricotta filling

1 kilogram ricotta

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 cup (220g) caster (superfine) sugar

5 eggs

1/4 cup (40g) sultanas

1/4 cup (80g finely chopped glace fruit salad

Method

1.Grease a 28cm (11¼-inch) closed springform pan.

2.Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in half the sifted flours; then work in remaining flours by hand.

3.Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.

4.Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.

5.Preheat oven to 200ºC/400°F.

6.Cover pastry with baking paper, fill with dried beans or rice; bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until browned lightly. Cool.

7.Reduce oven to 160°C/325°F.

8.Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.

9.Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight

10.Dust cheesecake with sifted icing sugar before serving, if you like.

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