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Creamy Baked Ricotta Cheesecake
This cheesecake is one that your guests will be sure to remember. It's light, creamy and a little bit sweet. I've made it on many occasions and it's always a hit.
: 20 minutes
: 60 minutes
200 g butter, room temperature
250 g plain flour
1/2 cup sour cream (or greek yoghurt)
250 g cream cheese, room temperature
500 g ricotta cheese
1/2 cup thickened cream
200 g caster sugar
1 tsp vanilla essence
icing sugar (to dust)
nutmeg (to dust)
To make the pastry, place the flour and butter in a bowl. Using your fingertips, gently rub the butter into the flour until it resembles breadcrumbs. Add the sour cream and mix until a dough forms.
Place the dough onto a floured surface and roll it into a ball. Flatten the dough into a disc, cover it in cling wrap and refrigerate for 30 minutes.
Using 2/3 of the pastry, roll it out wide enough to cover the base and sides of a 22 cm springform pan. The pastry should be about 3mm thick.
Grease the springform pan before placing the pastry over the pan and pushing it down to make sure the surface is covered. Leave the excess to hang over the sides.
Preheat oven to 180C.
To prepare the filling, Place the eggs, cream cheese, ricotta, cream, sugar and vanilla into your food processor. Process it until you can no longer feel any sugar granules. The mixture will be runny.
Pour the mixture into the pan ensuring there is a 2 cm gap from the cheesecake mixture to the top of the pan.
Roll out the remaining pastry and gently lay it across the top of the cheesecake mixture. Crimp together the sides. Use any excess pastry to patch any holes that might form.
Bake for 60 minutes. Leave the cheesecake to cool completely in the oven with the door ajar. Once the cheesecake has cooled, allow it to rest overnight in a refrigerator.
If the top of the cheesecake is uneven, turn it over before dusting icing sugar over the surface. Use the nutmeg to make a criss cross pattern.
Cut into wedges and serve as is or with extra cream.
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