Classic Baked Cheesecake

Name: Classic Baked Cheesecake
Ingredients: 40 g ground almonds; 105 g flour, plain white; 55 g caster sugar; 90 g butter, unsalted and chopped; 330 g cream cheese, softened; 500 g ricotta cheese; 4 eggs; 295 g caster sugar, extra; 60 ml lemon juice; 1 tablespoon lemon rind, grated; 1/2 teaspoon vanilla extract; 1 1/2 tablespoons cornflour; 1 1/2 tablespoons water; raspberries, fresh; blueberries, fresh; icing sugar, for dusting

16 ingredients

8 steps

Ingredients

40 g ground almonds
105 g flour, plain white
55 g caster sugar
90 g butter, unsalted and chopped
330 g cream cheese, softened
500 g ricotta cheese
4 eggs
295 g caster sugar, extra
60 ml lemon juice
1 tablespoon lemon rind, grated
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornflour
1 1/2 tablespoons water
raspberries, fresh
blueberries, fresh
icing sugar, for dusting

Directions

1

Preheat oven to 150 C.
2

Place the ground almonds, flour sugar and butter in a bowl and rub with your finger tips to form a rough dough.
3

Using the back of a spoon, press the mixture into the base of a lightly greased 20 cm-round spring form tin lined with non-stick baking paper.
4

Bake 25 - 30 minutes or until lightly golden. Set aside.
5

Place the cream cheese, ricotta, eggs, second measure of sugar, lemon juice and rind and vanilla in a food processor. Combine the cornflour and water in a small bowl until smooth and add to the cheese mixture. Process until smooth.
6

Grease the sides of the cake tin with butter and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
7

Bake for 1 hour. Turn the oven off and allow the cake to cool in the oven with the door closed for an hour.
8

Refrigerate until cold. Top with raspberries and blueberries and dust with icing sugar to serve,.