Wednesday, October 5, 2011


Baked Ricotta Cheesecake


500g ricotta cheese - smooth
500g cream cheese, cut into cubes
2 cups caster sugar
1/2 cup cornflour
125g melted butter
4 eggs
1 tsp vanilla
600g sour cream


Preheat oven to 160 degrees.  Brush a deep 25cm springform tin with extra melted butter.  Place ricotta, cream cheese, sugar, flour,butter, eggs and vanilla in a food processor and process for 2 mins or until smooth.  Transfer to a large mixing bowl and with a metal spoon fold in sour cream.  Spoon into tin and bake for 1.5-2 hours or until set.  Remove from oven and place on wire rack until completely cold and then refrigerate for at least 2 hours before serving .  Serve with extra sour cream and fresh berries.


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The Boutique Markets Team