I love the creaminess of the ricotta filling, and the pastry, it holds it shape perfectly.
For me, this is one of my favourite desserts of all time.
To avoid lumps take the cream cheese out of the refrigerator, leave it in its pack to soften 2 hours before needed. If you are short on time, chop it up into chunks and leave to soften for 1 hour.
Canola oil cooking spray
400g fresh ricotta
250g cream cheese, softened, chopped
1/2 cup caster sugar
2 teaspoons vanilla extract
2 tablespoons icing sugar mixture
1/2 teaspoon ground cinnamon
1 1/4 cups self raising flour
1/3 cup cornflour
1/3 cup caster sugar
100g butter, chilled, chopped
1 egg, fridge cold
1 tablespoon milk
Preheat the oven to 160C/140C fan forced. Place a baking tray in the oven.
Release the base from a 20cm (base) springform pan and turn over. Place baking paper over base, allowing some overhang. Secure the base, paper side up, back in the pan, secure into place-you may need to push the base up a bit to help it secure into place. Spray the sides of the tin with the cooking spray.
For the pastry: Place the flour, cornflour, sugar and butter in a food processor. Blitz it until the mixture resembles fine breadcrumbs. Add in the egg and milk. Blitz it until the mixture just comes together. Remove 1/3 of the dough (I weigh it, to be accurate), wrap it in baking paper, refrigerate until needed.
Roll the remaining 2/3 of the dough between 2 sheets of baking paper until 5mm thick and about 30cm round. Remove the top layer of baking paper. Carefully flip the pastry into the tin, dough side down, remove the baking paper off gently. Guide the dough into the tin. If it cracks don't stress, as you are pressing the dough around the tin, any bits that overhang out of the tin can be cut off and pressed into any gaps. Refrigerate.
Dust cheesecake with icing sugar and cinnamon.
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