Baked lemon CHEESECAKE
A CROWD-PLEASING CLASSIC DESSERT
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.