Baked Ricotta Cheesecake
Prep: 15 mins Cook: 2 hours
For best results, do not substitute any ingredients with low-fat
250g cream cheese, softened
1 1/2 cups (375g) white sugar
1 tablespoon lemon juice
1 teaspoon vanilla essence
3 tablespoons cornflour
3 tablespoons flour
125g butter, melted and cooled
500g sour cream
Preheat oven to 180 degrees C. Lightly grease a spring form pan.
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. Add the sour cream last and stir. Pour the mixture into the prepared spring form pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Served with a scoop of creamy vanilla ice cream