Recipe from Donna Hay Ingredients Base
1/3 cup almond meal
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
330g cream cheese, softened
500g fresh ricotta
1 1/3 cups caster sugar
1 tablespoon lemon zest
¼ cup lemon juice
½ teaspoon vanilla essence
1½ tablespoons cornflour
1½ tablespoons water
Preheat oven to 150 degrees C.
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.
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.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon zest, 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.
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.
Will THEY make it again?
YES. with a different base.