Baked Ricotta Cheesecake
Recipe: #33844
November 26, 2019
Categories: Desserts, Cakes, Snacks, Cheese, Eggs, Birthday, Easter, Fathers Day, Mothers Day Oven Bake, Cheesecake, Cream Cheese, Flour, more
"From our Sunday newspaper The Sunday Times. Times are estimate. NOTE - full recipe title is Best-Ever Baked Ricotta Cheesecake."
Ingredients
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 by Step Method
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
No special items needed.