A girl got to do what she has to do when she has a sweet tooth right? Oh, not to mention, a good reason to make a cheesecake is when we realised we have been married for 4 months. Woah, time just flew by so quickly..and to think it’s 4 months already!
I have been eying this recipe from Donna Hay for ages now. And I suppose having a food processor makes this soo much easier too.No more crushing bickies using my handy roller! LOL.
I made mine with a few modications with the cheese-just because packaging doesnt come with 330 grams of cream cheese or 460grams of ricotta (What am i suppose to do with 40grms?). It still turned out creamy and light which is what I love.
Oh, and pardon the cracks- I do not have a light in my oven so I needed to open the door to give it a few checks. That is of course, a BIG no no to baking cheesecakes. This one is a smaller crack though so I’m giving myself a small pat on the back that it is not as huge as my last cheesecake that I baked.. LOL
Classic Baked Cheesecake
110 grams butternut cookies
2/3 cup almond meal
60 grams melted butter
1 1/2 tablespoons cornflour
1 1/2 tbsp of water
250 grams cream cheese (original one was 330grms)
500 grams ricotta cheese (original was 460grms)
1 cup of sugar
1 tablespoon of lemon rind grated
1/4 cup of lemon juice
Base: Process cookies in food processor till crushed. Add almon meal and butter and process till combined. Line 9inch cake pan. Press biscuit mixture over base and refrigerate. Preheat oven to 150C.
Filling- Mixx corn flour with water till it becomes a smooth paste. Process cream cheese in the food processor till smooth. Add cornflour mixture, ricotta, eggs, sugar, lemon rind and juice and process. Pour cream cheese over bas and bake for 1 hour 10 mins(Mine took 1 hr 30 mins) till set. Refrigerate till cold.