Baked Ricotta Cheesecake

SERVES 10 PREPARATION 30 MINUTES COOKING 1 HOUR, 10 MINUTES (PLUS CHILLING)

1½ cups self-raising flour 125g butter, chilled, chopped ½ cup caster sugar 1 teaspoon ground cinnamon 1 egg, lightly beaten 1 tablespoon milk icing sugar, chargrilled mandarins (see tip), chocolate curls to serve FILLING 500g fresh ricotta 250g cream cheese, softened ½ cup caster sugar 2 eggs 100g dark chocolate,

finely chopped grated zest of 2 mandarins

1. In a food processor, pulse flour, butter, sugar and cinnamon until fine crumbs form. Add egg and milk. Pulse until dough comes together. Turn out onto a lightly floured surface and knead until smooth. Divide into three discs. Wrap in cling film and chill for 30 minutes.

2. Preheat oven to 200°C. Grease and line a 20cm springform pan. Roll out one disc of the pastry between two sheets of

baking paper until 3mm thick. Line pan base, trimming to fit. Prick base and chill for 30 minutes. Place on an oven tray and bake for 15 minutes. Cool completely.

3. FILLING. In a large bowl, using an electric mixer, beat ricotta, cream cheese and sugar until smooth. Add eggs, one at a time, beating well. Fold through chocolate and zest. Set aside.

4. Roll out a second disc of pastry as before. Use to line side of pan, pressing onto the pastry base to seal. Spoon ricotta mixture into pastry shell.

5. Roll out the remaining pastry disc into a round as before. Place over filling and trim to fit. Press edges together using fingertips.

6. Bake for 50-55 minutes until pastry is golden. Turn off the heat and cool cake in oven with the door ajar. Chill overnight. Dust with icing sugar, then top with chargrilled mandarins and chocolate curls.