Baked le­mon CHEESECAKE

Sunday Tasmanian - Tassie Living - - ON SUNDAY - with Donna Hay


With its creamy fill­ing and crunchy, but­tery base, this is a tried and true win­ner. 1cup (150g) plain flour 1/3 cup (55g) caster sugar 100g un­salted but­ter,chopped, soft­eded 1 1/2 cups (375,l) sin­gle cream, whipped to soft peaks FILL­ING 1 1/2 ta­ble­spoons corn­flour 1 1/2 cta­ble­spoons water 1 1/3 cups (295g) caster sugar 1/2 tea­spoons finely grated le­mon rind 500g fresh ri­cota 5 eggs

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.

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