Baked Ricotta Cheesecake

Mountain Valley Farm

This cheesecake will keep in an airtight container in the fridge for up to four days.
Serves 10-12
125g butter, melted and cooled, plus extra for greasing
400g cream cheese, softened
450g ricotta cheese
1½ cups (330g) caster sugar
4 large eggs
¼ cup (35g) plain flour
¼ cup (30g) cornflour
1 tablespoon lemon juice
1 tablespoon vanilla bean paste
2 cups (490g) sour cream
Berry compote, to serve (optional)
Double cream, to serve.

Preheat the oven to 160C. Grease a 22cm springform cake tin with melted butter and line with baking paper. You’re going to sit the tin in a pan of water in the oven, so wrap the base and side of the pan tightly with foil to prevent any water seeping in during baking.
Using an electric mixer, beat the softened cream cheese until smooth. Gradually beat in the ricotta until smooth. Gradually beat in the sugar over 1 minute, scraping down the side of the bowl when required. Once all the sugar is incorporated, beat for a further 30 seconds.
Add the eggs one at a time, beating well after each addition. Beat in the sifted flour and cornflour, and the lemon juice and vanilla. Add the cooled melted butter and sour cream. Beat for 30 seconds, until well combined and smooth.
Pour the mixture into the tin. Place tin in a roasting pan and pour in enough boiling water to reach halfway up the side of the cake tin. Bake the cheesecake for 60-70 minutes, until the centre is slightly soft and wobbles slightly when the tin is shaken. Remove the tin from the water bath and set aside on a wire rack to cool completely. Cover and place in the fridge overnight.
Serve the cheesecake with the berry compote, if using, and double cream.