Lemon Ricotta Cheesecake
Sauce makes 1 1⁄4 cups. It can be made up to one day ahead. Keep, covered, in the fridge. Reheat in the microwave. Cheesecake can be served cold. Refrigerate overnight.
Ingredients
250g packet Arnott’s Nice biscuits
1⁄4 cup desiccated coconut
125g unsalted butter, melted
FILLING
700g fresh full-fat ricotta
1 cup icing sugar mixture
2 eggs
1⁄2 cup thickened cream
1 tblsp finely grated lemon rind
1 tblsp plain flour
LEMON SAUCE
3⁄4 cup caster sugar
1 egg
1∕3 cup lemon juice
50g unsalted butter, chopped
1 1⁄2 tsps cornflour
2 tblsps water
Method
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Grease a 6-hole Texas muffin pan (3⁄4-cup capacity).
2 Place one sheet of pastry on a clean surface. Brush with some of the butter. Sprinkle with 1 tblsp of the almond meal. Top with another sheet of pastry. Repeat layering with butter and remaining almond meal and pastry. Reserve any remaining butter.
3 Cut pastry in half lengthways. Then cut each half crossways into three even squares. Gently press a six-layered square into each pan hole. Brush with remaining butter.
4 To make filling, beat cream cheese, ricotta, sugar and vanilla in small bowl of an electric mixer until smooth. Beat in egg until combined. Spoon evenly into pastry cases. Top with cherries. Sprinkle with almonds.
5 Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until filling is just set and pastry is golden brown. Remove from oven. Stand in pan for 15 minutes.
6 Dust sifted icing sugar over warm cheesecakes. Serve with dollop cream.
