classic lemon cheesecake
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classic lemon cheesecake
  • 1 cup (150g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar
  • 100g unsalted butter, chopped

filling

  • 330g cream cheese, softened
  • 500g ricotta
  • 4 eggs
  • 1⅓ cups (295g) caster (superfine) sugar
  • ¼ cup (60ml) lemon juice
  • 2 tablespoons finely grated lemon rind
  • ½ teaspoon vanilla extract
  • 1½ tablespoons cornflour (cornstarch)
  • 1½ tablespoons water
  • 1 cup (250ml) single (pouring) cream, whipped