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Baked Ricotta Cheesecake

Ingredients:Baked Ricotta Cheesecake
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:

  1. 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

  2. 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.