Italian ricotta cheesecake | Women's Weekly Food

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