I’m not one to blow my trumpet but this is probably the best cake I’ve ever made. Considering I am somewhat addicted to baking this is a big call. As always Donna Hay has produced a recipe that results in a gorgeous, melt-in-the-mouth baked cheesecake that is tart yet sweet at the same time. Not cloyingly sweet, just perfect sweet.
I’ve made this cake many times before and it has always turned out well. I made it yesterday as we had friends over last night who – without exception – raved about its delicate yet delicious taste.
According to my notes in Modern Classics Book 2, where this recipe can be found, I made this cake for Christmas Day 2011 AND New Year’s Eve the same year. That’s how good it is.
It is simpler to make than a traditional cheesecake as there is no faffing about with gelatine. I used supermarket ricotta, rather than the fresh stuff from delis, for this recipe.
Make it, serve to friends, then await the showers of compliments.
110g plain sweet biscuits, crushed
2/3 cup almond meal
60g melted butter
1 ½ tablespoons cornflour
1 ½ tablespoons water
330g cream cheese, softened
460g ricotta cheese
1 cup of sugar
1 tablespoon finely grated lemon rind
¼ cup lemon juice
LET’S GET TO IT:
Make the base by crushing biscuits in food processor, then add butter and almond meal and process until it looks like sand.
Grease and line a 20cm spring form tin then press in crumb mixture [use a glass to make it smooth] and place in fridge.
Preheat oven to 150C.
Mix cornflour and water to create a smooth paste.
Process cream cheese in food processor until smooth, then add cornflour mixture, ricotta, eggs, sugar, lemon rind and juice, and process until smooth.
Pour over biscuit base and bake for 70 minutes until set, then place in fridge until cold.