BAKED RICOTTA CHEESECAKE

SERVES 6-8

Begin this recipe 1 day ahead. Serve with sweet plum sauce (recipe p 130).

100g unsalted butter, chopped

1/4 cup (55g) caster sugar Finely grated zest of 1/2 lemon 1 egg yolk 165g plain flour 250ml creme fraiche, to serve Sweet plum sauce, to serve

RICOTTA FILLING

2 eggs 80g caster sugar Finely grated zest of 1 lemon 250g cream cheese, at room

temperature 1 vanilla bean, split, seeds scraped 225ml pure (thin) cream 500g fresh ricotta (leftover from chamomile whey carrots recipe, p 129, or substitute store-bought)

In a stand mixer fitted with the paddle attachment, beat butter, sugar and lemon zest together until until pale. Add egg yolk and beat until smooth. Add flour and beat until just combined. Turn out onto a lightly floured surface and knead together. Flatten dough into a disc, enclose in plastic wrap and chill for 1 hour.

Preheat oven to 180°C. Grease base and side of a 22cm springform cake pan and line with baking paper.

Using a spatula, press dough evenly into base or prepared pan. Prick all over with a fork and chill for 15 minutes.

Bake for 25 minutes or until the pastry is golden. Set aside to cool.

For the filling, in a stand mixer fitted with the paddle attachment, beat eggs and sugar until pale and fluffy. Add lemon zest, cream cheese and vanilla seeds, and beat until smooth. Add cream and beat until well combined. Add ricotta to cream cheese mixture and beat until well combined.

Pour ricotta filling over cooled base. Bake for 50 minutes or until just set with a slight wobble in the centre. Turn off oven and, with oven door ajar, cool cheesecake in oven for 45 minutes. Remove from oven and stand at room temperature for 45 minutes. Chill overnight or until set. Remove cheesecake from pan, top with creme fraiche and swirl with spoonfuls of sweet plum sauce.