Baked Ricotta Cheesecake

8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimate. NOTE - full recipe title is Best-Ever Baked Ricotta Cheesecake."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (3705.2 g)
  • Calories 10381.2
  • Total Fat - 666.7 g
  • Saturated Fat - 419.8 g
  • Cholesterol - 2246.1 mg
  • Sodium - 25842.4 mg
  • Total Carbohydrate - 114.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 45 g
  • Protein - 977.1 g
  • Calcium - 32143.1 mg
  • Iron - 6.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 1.2 mg

Step 1

Preheat oven to 160°C/140°C fan-forced and place a baking tray in oven.

Step 2

Release the base from a 20cm (base) springform pan and turn over and place baking paper over base, allowing a 5cm overhang. Secure the base, paper side-up, back in pan and spray side of pan with canola oil spray.

Step 3

Make pastry - place flour, cornflour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs and then add egg and milk and process until mixture just comes together.

Step 4

Remove 1/3 of dough and wrap in baking paper and refrigerate and then roll remaining dough out between 2 sheets of baking paper until 5mm-thick (about 30cm round).

Step 5

Remove top layer of baking paper and carefully place baking paper, dough-side down into pan and then peel off baking paper and press dough into pan and refrigerate.

Step 6

Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla until smooth and then add egg and beat until combined and spoon mixture into prepared pan.

Step 7

Roll remaining dough out between 2 sheets of baking paper until 5mm-thick (about 25cm round) and then remove top layer of baking paper and carefully place baking paper, dough-side down onto filling in pan and carefully peel off baking paper and trim dough and press edges together to seal.

Step 8

Place pan on hot baking tray in oven and bake for 50 minutes or until golden and turn off oven and cool cheesecake in oven for 4 hours with door ajar and then refrigerate overnight.

Step 9

Carefully run a palette knife or butter knife around cheesecake to help release from pan.

Step 10

Dust cheesecake with icing sugar and cinnamon and serve.

Tips & Variations


No special items needed.

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