Baked Ricotta Cheesecake

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.