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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 24 - Donna Hay's classic baked cheesecake


MasterChef Australia on TV ONE

Classic baked cheesecake

by Donna Hay

Base:
1/3 cup ground almonds (almond meal)
3/4 cup plain flour
1/4 cup caster sugar
90g chilled butter, chopped

Filling:
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornflour
11/2 tablespoons water

Strawberries and raspberries, to decorate


1. Preheat oven to 150 C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3 Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4 To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5 Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.


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