La dolce vita

La do Indulge in a slice of Italian-inspired decadence

- Samantha Coutts

BAKED RICOTTA CHEESECAKE
SERVES 10 PREP 30 MINS + CHILLING
COOK 55 MINS

INGREDIENTS:

1 Pulse flour, butter, sugar and cinnamon together until fine crumbs form. Add egg and milk. Pulse until dough comes together. On a floured surface, knead until smooth. Divide into 3. Wrap in plastic wrap, chill 30 mins. 

2 Preheat oven to 200°C. Grease and line a 20cm springform pan. Place on oven tray.

3 Roll one-third of the pastry between 2 sheets baking paper until 3mm thick. Line pan base, trimming to fit. Prick base. Chill 30 mins. Place on oven tray. Bake 15 mins. Cool completely.

4 FILLING In a bowl, using an electric mixer, beat cheeses and sugar until smooth. Add eggs one at a time, beating well. Fold chocolate and zest through.

5 Roll out second third of pastry as before. Use to line side of pan, pressing onto pastry base to seal. Spoon ricotta mixture into shell.

6 Roll out remaining pastry. Place over filling, trimming to fit. Press edges together.