Lemon And Vanilla Ricotta Cheesecake | Donna Hay

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