Baked Ricotta Cheesecake

Baked Ricotta Cheesecake

Ingredients:

• 250g cream cheese, softened
• 500g ricotta
• 1 1/2 cups white sugar
• 4 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla essence
• 3 tablespoon cornflour
• 3 tablespoon flour
• 125g butter, melted and cooled
• 500g sour cream

Method:

1. Preheat oven to 180 degrees celsius. Lightly grease a springform pan.
2. Mix the cream cheese and ricotta together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter.
3. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
4. Bake in the preheated oven for 1 hour. Turn the oven off and leave the cake in oven for another hour.
5. Allow to cool completely (serve at room temperature) or cool the cake in the fridge to serve cold. Some double cream and fresh raspberries are optional.