This is the cheesecake that Donna Hay made on Masterchef..... The queen of desserts has come up with a classic baked cheesecake that will have you wanting more!
Ingredients
Base
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
Strawberries and raspberries, to decorate
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
Strawberries and raspberries, to decorate
Method
1. Preheat oven to 150°C.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
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