Italian ricotta cheesecake

ingredients

• Italian ricotta cheesecake

  • 90 gram butter, softened
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 egg
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour

• Ricotta filling

  • 1 kilogram ricotta
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 cup (220g) caster (superfine) sugar
  • 5 eggs
  • 1/4 cup (40g) sultanas
  • 1/4 cup (80g finely chopped glace fruit salad

method

• Italian ricotta cheesecake

  • 1

    Grease a 28cm (11¼-inch) closed springform pan.

  • 2

    Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in half the sifted flours; then work in remaining flours by hand.

  • 3

    Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.

  • 4

    Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.

  • 5

    Preheat oven to 200ºC/400°F.

  • 6

    Cover pastry with baking paper, fill with dried beans or rice; bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until browned lightly. Cool.

  • 7

    Reduce oven to 160°C/325°F.

  • 8

    Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.

  • 9

    Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight

  • 10

    Dust cheesecake with sifted icing sugar before serving, if you like.