Ingredients
Pastry base
Filling
Method
Ricotta cheesecake
1.Beat butter in bowl with an electric mixer until smooth but not changed in colour. Add caster sugar and egg; beat until just combined.
2.Stir in half of the sifted flours with a wooden spoon; work remaining flour in with hands. Knead pastry gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
3.Grease a 28cm springform tin.
4.Roll pastry between sheets of floured baking paper until large enough to line base of tin. Place pastry in tin, press into base. Lightly prick with a fork, refrigerate 30 minutes.
5.Preheat oven to 200°C (180°C fan-forced).
6.Cover pastry with baking paper, fill with beans or rice; bake 10 minutes. Remove paper and beans, bake a further 15 minutes or until browned lightly; cool.
7.Reduce oven temperature to 160°C (140°C fan-forced).
8.Make filling: Blend or process ricotta, caster sugar, eggs, rind, juice and extract until smooth. Transfer mixture to large bowl; gently fold in sultanas and glacé fruit salad. Pour ricotta mixture over pastry base.
9.Bake about 50 minutes or until filling is set; cool. Refrigerate 2 hours or until completely cooled. Serve dusted with sifted icing sugar.
Glacé fruit salad is available from specialty food stores and some cheese counters. If unavailable, substitute glacé peaches, apricots or oranges.
Note
