Ricotta Cheesecake
Take us with you this summer.
Ingredients
370g ricotta, room temperature
3 eggs
zest 1 orange
2 tsp vanilla extract (or the seeds from inside of 2 vanilla pods)
220g golden caster sugar
220g plain flour
1 tsp baking powder
115g butter, very soft
40g light muscovado sugar
Method
Line a 9-inch round spring-form tin with parchment.
Preheat your oven to 190 ºC/gas mark 5.
Whisk the ricotta, eggs, zest and vanilla with the golden caster sugar until smooth.
Sieve the flour and baking powder together.
Gently stir the ricotta mixture and flour mixture together.
Fold in the butter.
Scoop the mixture into your prepared tin and smooth the top.
Sprinkle the muscovado sugar on top.
Bake in the center of your oven for about an hour or until a skewer comes out clean and the top is dark golden in colour.
Allow to cool in the tin until cool enough to handle then gently place onto a wire rack.