Baked Ricotta Cheesecake | Donna Hay

Ingredients

• 1 cup (150g) plain (all-purpose) flour
• ¼ cup (55g) caster (superfine) sugar
• 100g unsalted butter, chopped
• 330g cream cheese, chopped and softened
• 500g fresh ricotta
• 1⅓ cups (295g) caster (superfine) sugar
• ¼ cup (60ml) lemon juice
• 2 tablespoons finely grated lemon rind
• 1 teaspoon vanilla extract
• 1 tablespoon cornflour (cornstarch)
• 1 tablespoon water
• 5 eggs