Servings: 8-10
Preparation: 20 minutes
Cooking time: 65 minutes
Stand: 60 minutes
Handy Tip: It’s important to get your ingredients out as early as possible and work with them at room temp, otherwise you will end up with clumpy grainy mixture that’s not fully dissolved.
Ingredients
150g Cup Plain Flour
55g Caster Sugar
100g Unsalted Butter, Chopped
Filling:
295g Caster Sugar
330g Cream Cheese, Chopped Softened
½ Teaspoon Vanilla Extract
4 X Frozen Naked Rivals 100% Lemon Juice Cubes, thawed
500g Fresh Ricotta
5 Eggs
1½ Tablespoons Cornflour (Cornstarch)
1½ Tablespoons Water
Mixed Berries, To Serve
Icing Sugar, For Dusting
Method
- Preheat oven to 150°C.
- Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms.
- Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper.
- Bake the base for 25 minutes or until golden and just cooked. Set aside.
- To make the filling, place the sugar, cream cheese, vanilla, lemon juice, ricotta and eggs in a food processor and process until smooth.
- Place the cornflour and water in bowl and mix until smooth.
- Add the cornflour mixture to the cream cheese mixture and mix to combine.
- Pour the mixture over the cooked base, tap gently to remove any air bubbles, and bake for 40 minutes or until light golden and just set.
- Turn the oven off and allow to cool for 40 minutes in the oven with the door closed. Refrigerate for 1 hour or until cold.
- Top with berries and dust on icing sugar to serve.