classic baked cheesecake
Print Email Pinterest Pin It
classic baked cheesecake
  • 330g cream cheese, softened
  • 500g ricotta
  • 4 eggs
  • 1⅓ cups (295g) caster (superfine) sugar
  • ¼ cup (60ml) lemon juice
  • 1 tablespoon grated lemon rind
  • ½ teaspoon vanilla extract
  • 1½ tablespoons cornflour (cornstarch)
  • 1½ tablespoons water

base

  • ⅓ cup (40g) almond meal (ground almonds)
  • ¾ cup (105g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar
  • 90g butter, chopped