Baked Ricotta Cheesecake

30m
Prep Time

50m
Cook Time

1h 20m
Ready In

Recipe: #33844

November 26, 2019

Categories: Desserts, Cakes, Snacks, Cheese, Eggs, Birthday, Easter, Fathers Day, Mothers Day Oven Bake, Cheesecake, Cream Cheese, Flour, more

recipe by:
ImPat

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

Original is 8 servings

Metric US

I've Tried It

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.