Italian ricotta cheesecake
This beautifully creamy baked ricotta cheesecake, studded with sultanas and glace fruit, makes for a divine dessert when entertaining,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Springform pan
- Food processor
- Hand mixer
- Pie weights
- Sifter
- Oven
- Refrigerator
- Plastic wrap
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Spoon
Ingredients
- 90 grams 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
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