Lemon And Vanilla Ricotta Cheesecake
Indulge in this decadent lemon and vanilla ricotta cheesecake that will be the star of the table.
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.donnahay.com.au.
Cooking tools:
- Stand mixer
- Springform pan
- Rolling pin
- Sifter
- Oven
- Refrigerator
- Mixing bowl
- Fork
- Chef's knife
- Parchment paper
- Aluminum foil
- Measuring cup
- Measuring spoon
Ingredients
- 2½ cups (600g) fresh firm ricotta
- 250g cream cheese, softened
- ¾ cup (165g) caster (superfine) sugar
- 1 tablespoon finely grated lemon rind
- 3 eggs
- 1½ tablespoons cornflour (cornstarch)
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) single (pouring) cream
- 1 teaspoon vanilla extract
- icing (confectioner’s) sugar and ground cinnamon, for dusting
- 150g unsalted butter, softened
- 1 egg, plus 1 egg yolk, extra
- ⅓ cup (80ml) single (pouring) cream
- 3 cups (450g) plain (all-purpose) flour, sifted
- 1½ tablespoons baking powder, sifted
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