BAKED RI­COTTA CHEESE­CAKE

SERVES 10 PREP 30 MINS COOK 1 HOUR 10 MINS + CHILL­ING

Woman’s Day (Australia) - - Food To Love -

1½ cups self-rais­ing flour

125g but­ter, chilled, chopped

½ cup caster sugar

1 tsp ground cin­na­mon

1 egg, lightly beaten

1 tbsp 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

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, knead un­til smooth. Di­vide into 3 discs. Wrap in plas­tic wrap, chill 30 mins.

2 Pre­heat oven to 200°C. Grease and line a 20cm spring­form pan. Place on an oven tray.

3 Roll one-third of the pas­try out be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Line pan base, trim­ming to fit. Prick base. Chill 30 mins. Place on an oven tray. Bake 15 mins. Cool com­pletely.

4 FILL­ING Mean­while, 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 choco­late and zest through. Set aside.

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

6 Roll out re­main­ing pas­try disc into a round as be­fore. Place over fill­ing, trim­ming to fit. Press edges to­gether us­ing fin­ger­tips.

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

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