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RICOTTA CHEESECAKE Recipe | |
Italian Cheesecake | |
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Ingredients:
See directions
Directions:
Preheat oven to moderately low 160C/275f. Brush a deep springform pan with melted butter. Place 500g (1 pound) ricotta, 500g cream cheese,2 1/4 cups caster sugar, 1/2 cup cornflour, 125g (1/2 pound) melted butter, 4 eggs and 1 teaspoon vanilla essence in the food processor. Procecss for 2 minutes or until smooth. Transfer mixture to a large mixing bowl and using a large metal spoon, fold in 600g (1 1/4 pints) sour cream. Spon into tin and bake for 1 1/2 to 2 hours until set. Remove from oven, place on wire rack until completely cold and refrigerate for at least 2 hours before serving. I top with whipped cream and raspberries, but you may choose to serve it plainA rich creamy crustless baked cheesecake - and you can make it in the food processor!
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