There is just something about home-made ricotta cheesecake: it's light, sweet and delicious. Cheesecake reminds me of sunny afternoons at my grandparents house sitting on the lawn with my Nan. Here is my nans secret recipe!
INGREDIENTS
- 7 eggs
- 290g Caster sugar
- 1kg fresh ricotta (drained if wet)
- 250g sour cream
- 3tbsp of custard powder
- 1.5tbsp cornflour
- 3/4tsp baking powder
- 2tbsp vegetable oil
- finely grated zest of one lemon
- mango puree
RECIPE
Preheat the oven to 180degrees celsius. Grease and line a 28cm spring-form cake tin. Using an electric mixer whisk to eggs and sugar until light and fluffy. Add the cheese and beat until smooth. Then add the remaining ingredients and beat until well combined. Pour into the prepared tin and bake for 1hr or until golden and puffy. The cake will rise during baking and fall once cooled. Once cooked slice cake into individual portions. Using a fork, mash portion to form a thick puree. Serve with mango puree.
Follow this link to see the spoon test! - https://youtube.com/shorts/N53OhIZj_Og
Credits:
Created with images by fahrwasser - "Honey cheesecake bars" • Syda Productions - "gardening, family and people concept - happy grandmother and granddaughter planting flowers at summer garden"