CLASSIC BAKED CHEESECAKE

INGREDIENTS (Serves 8–10)

Dough:

150g plain flour

55g superfine caster sugar

100g unsalted butter, chopped

           

Filling:

295g superfine caster sugar 

330g cream cheese, softened

½ teaspoon vanilla extract

60ml lemon juice

2 tablespoons grated lemon rind 

500g fresh ricotta

5 eggs 

1½ tablespoons semolina

METHOD

1. Preheat oven to 180°C. Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper using the back of a spoon. 

2. Bake the base for 10 minutes or until golden and just cooked. Set aside. To make the filling, place the sugar, cream cheese, vanilla,  lemon juice, lemon rind, ricotta and eggs in a food processor and process until smooth. 

3. Mix the semolina and water in a bowl until smooth. Add the semolina mixture to the cream cheese mixture and mix to combine. Pour the mixture over the cooked base, tap gently to remove any air bubbles and bake for 50 minutes or until lightly golden and just set (half of the time without a fan the second half is with a fan). 

4. Turn the oven off and allow to cool for 40 minutes with the door closed. Refrigerate for 1 hour or until cold. Top with berries and dust in icing sugar to serve.