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 … Read more »