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Ricotta and sultana slice

Sprinkled with sugared cinnamon, this creamy ricotta slice with sultanas crumbles as you bite into it...heavenly! - by Chantal Walsh
  • 19 Feb 2016
Ricotta and sultana slice
Cook: 70 Minutes - easy - Serves 24 - Vegetarian
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Sprinkled with sugared cinnamon, this creamy ricotta slice with sultanas crumbles as you bite into it...heavenly!

Ingredients

¾ cup self-raising flour

½ cup caster sugar

75 g unsalted butter, chopped, at room temperature

1 egg

½ cup sultanas

2 tbsp marsala

cinnamon sugar, to decorate

Filling

300 g fresh ricotta

250 g block cream cheese, chopped, at room temperature

½ cup caster sugar

2 eggs

250 g tub sour cream

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
  2. Process flour, sugar and butter in a food processor until mixture resembles fine crumbs. Add egg. Process until combined. Spoon into prepared pan. Using wet fingertips, press over base until smooth.
  3. Cook in a moderately slow oven (160C) for about 15 to 18 minutes, or until lightly golden. Remove. Cool.
  4. Meanwhile, combine sultanas and marsala in a small bowl. Stand 10 minutes.
  5. To make filling, beat cheeses and sugar in a large bowl of an electric mixer until smooth. Add eggs and sour cream. Beat until combined. Stir in sultana mixture. Spoon filling over base.
  6. Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until centre is just set. Cool completely in pan. Refrigerate, covered, for 4 hours, or overnight until cold.
  7. Using paper, lift slice onto a chopping board. Dust with cinnamon sugar. Cut into squares.
Chantal Walsh

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