Advertisement
Home FOOD

Lemon Ricotta Cheesecake

Bake this delight to impress at any dinner party.

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

Method

1.

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.

Related stories


Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Advertisement
Advertisement