RICOTTA & LEMON CHEESECAKE
Oh my god, this cheesecake is fantastic! It has the consistency of a cake, rather than the traditional cream cheese cheesecake popular in Australia. Taken from the BBC's 'Ever Wondered About Food' series.
175 g butter
175g caster sugar (3/4 c)
zest of 3 unwaxed lemons
250g ricotta cheese
125 g self-raising flour (1 cup)
Pre-heat the oven to 160°C and grease and flour a round cake tin - I use a spring sided tin.
Separate the egg yolk form the whites.
Cream the butter and sugar together until light and fluffy.
Grate the zest of the 3 lemons and add to the butter and sugar mixture.
Gradually add the egg yolks and ricotta, beat until very smooth.
Whisk the egg whites in a separate bowl until stiff.
Fold the egg whites, sifted flour and baking powder into the egg and sugar mixture.
Spoon the finished mixture into the cake tin and cook in the over for 45 mins - approx. - depends on your oven.
Remove cake from the tin and leave it to rest and cool for about an hour.
Serve with fresh raspberries and whipped cream.
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