Hard to believe this cheesecake is the work of a total novice! I baked this Donna Hay cheesecake on the weekend for Sunday’s Easter lunch. It featured on a Masterchef masterclass and a video tutorial can be found here. It has a subtle lemon flavour and beautiful texture, and I thought it was really easy to make. I let it refrigerate overnight before serving.
Here is the recipe:
Classic Baked Cheesecake
330g cream cheese, softened
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
⅓ cup (40g) almond meal (ground almonds)
¾ cup (105g) plain (all-purpose) flour
¼ cup (55g) caster (superfine) sugar
90g butter, chopped
Preheat oven to 150°C (350°F).
To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Line the base of a lightly greased 20cm-round springform tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.