Rated 5 out of 5 based on 1 votes
- 330 g softened cream cheese
- 500 g ricotta cheese
- 4 x eggs
- 300 g cups caster sugar
- 60 ml lemon juice
- 1 x grated lemon rind
- 1 tspn vanilla extract
- 1 1/2 Tbls cornflour
- 1 1/2 Tbls water (to mix with cornflour)
- 40 g almond meal (for the base)
- 100 g plain flour (for the base)
- 50 g caster sugar (for the base)
- 90 g 90g chopped butter (for the base)
Pre-heat oven to 150 degrees Celsius.
Start with the base, whiz all the ingredients in a food processor until they form a crumbly texture, tip in to a lined cake tin and press in to the bottom (use your hands and then smooth out with a spoon to make sure it’s all nice and even).
Bake for 15 minutes or until golden. Set aside to cool while you make the filling.
For the filling, add all but cornflour and water to a food processor. Combine cornflour and water separately and add in. Process until smooth and pour in to the tin.
Tap tin to remove any air bubbles and bake for 1 hour. Turn the oven off but leave the door closed for a further hour then remove and chill.
Tip: I noticed that my cake was still wobbly in the middle after the first hour and completely forgot about the whole 2nd hour door closed thing so I baked it longer until it was set, it still turned out great but ended up a little brown around the edges so don’t fret too much if there’s a little raw bit in the middle that will cook further in to the 2nd hour. Also, don’t be tempted to open the oven and take the cake out early as it will crack if it cools too rapidly.
Leave a Review