This cheesecake always goes down well and I’ve been making it for years. It’s a reliable recipe that hasn’t failed me yet and it keeps well in the fridge or freezer. It has been adapted from Great Vegetarian Dishes and tweaked. I haven’t specified the type of sugar here – white granulated or caster sugar are both fine to use. You can to use brown sugar in the base but I would use white sugar for the filling, to avoid a brown colour.
20g softened butter
1/2 teaspoon vanilla essence
85g plain flour
1/3 teaspoon baking powder
250g full fat cream cheese
250g ricotta cheese
170ml double cream
45ml lemon juice
10g (2 teaspoons) cornflour
1 teaspoon vanilla essence
- Pre-heat your oven to 160C and lightly grease an eight inch springform tin. Cut out a strip of baking paper to go around the inside of the tin and secure with sellotape. (The baking paper collar is to stop the cheesecake sticking to the sides of the tin.)
- Cream together the butter and sugar before adding the flour, baking powder and vanilla. You will have a breadcrumb like mixture – tip this onto the bottom of the lined tin and pat it out evenly.
- In a clean bowl, mix together the cream cheese, ricotta, double cream, lemon juice, sugar, vanilla and cornflour. I used a hand mixer on the lowest setting but you could mix it together with a stand mixer or by hand. Pour the mix over the base and spread it out with a spatula, aiming for even coverage.
- Bake for an hour and fifteen minutes at 160C. Turn off the oven and leave it in there for an hour with the door open. Once it is cool, put it in the fridge overnight to set.
- I usually cover this cheesecake with fresh fruit but you could serve it with raspberry coulis or salted caramel. In the photo above, I used fruit and a jelly-like glaze.