Baked Ricotta Cheesecake

This Baked Ricotta Cheesecake recipe offers a creamy, subtly flavoured dessert that isn't overly complicated to make.

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Calories 380kcal

Author Fay

Grease and line an 8" springform pan with parchment paper. Preheat oven to 170°C (340°F)
Add flour, baking powder, cornstarch, fine sugar and butter (cold and cubed) to a food processor. Mix briefly until it resembles fine breadcrumbs.
Add the egg and milk to the food processor. Mix briefly until the mixture forms a dough ball then stop the food processor. Do not overmix.
Take ⅓ of the pastry and roll it between two sheets of parchment paper to 3mm thick for the base using a large rolling pin. Refrigerate to chill and harden the dough
Use the base of the springform pan as a guide to trim a circle of the pastry to fit the base of the pan. Press gently into the base.
Roll, chill and trim half of the remaining dough to press around the sides of the pan. This process can be seen in the video.
The final third will be used for the lid. Roll and chill until ready to use for the top of the cheesecake.

Add ricotta cheese, cream cheese, sugar, vanilla, eggs and cinnamon to the food processor. Process until smooth.
Pour the filling into the prepared pastry base.
Take the reserved pastry dough our of the refrigerator. Cut a circle large enough to cover the cheesecake.
Carefully place the rolled-out dough over the top of the filling, sealing edges with water and pressing down gently at the edges to seal. This can be seen in the video.
Bake in a preheated oven for about 1 hour, or until the cheesecake is set and the pastry lid is golden.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate in the pan for several hours or overnight to chill.

Mix together powdered sugar and cinnamon, and sift over the top of the cheesecake once cooled.