Le­mon cheesecake.

``This is a tried and true win­ner´´ A CROWD-PLEAS­ING CLAS­SIC DESSERT

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

With its creamy fill­ing and crunchy, but­tery base, this is a tried and true win­ner.

STEP 1 Pre­heat oven to 150°C. Lightly grease the sides of a 20cm spring-form tin and line the base with non-stick bak­ing pa­per. Place the flour, sugar and but­ter in the bowl of a food pro­ces­sor and process for 1 minute or un­til a rough dough forms. Us­ing the back of a spoon, press the mix­ture into the pre­pared tin. Cook for 25 min­utes or un­til golden and just cooked. Set aside. STEP 2 To make the fill­ing, place the corn­flour and water in a bowl and mix un­til smooth. Place the sugar, cream cheese, vanilla, le­mon juice, le­mon rind, ri­cotta and corn­flour mix­ture in a food pro­ces­sor and process un­til smooth. Add the eggs to the cream cheese mix­ture and process to com­bine. STEP 3 Pour the mix­ture over the cooked base, tap gen­tly to re­move any air bub­bles and bake for 40 min­utes or un­til light golden and just set. STEP 4 Turn the oven off. Leave to cool in the oven, door closed, for 40 min­utes. Re­frig­er­ate for 1 hour or un­til cold. Top with the whipped cream. Serves 8–10.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.