Ingredients
Units
Scale
Pastry Crust
- 300g Plain Flour
- 100g Rice Flour
- 180g White Sugar
- 4g Baking Powder
- 5g Salt
- 2g Cinnamon Ground
- 120g Whole Eggs
- 250g Unsalted Butter
Ricotta Filling
- 1500g Ricotta (as dry as possible, do not use ricotta spread)
- 550g White Sugar
- 150g Cream 35% Fat
- 15g Lemon Juice
- 8g Vanilla Paste
Olive Oil Cake
- 125g Whole Eggs
- 125g White Sugar
- 4g Lemon Zest
- 35g Honey
- 30g Rice Malt Syrup
- 2g Salt
- 100g Natural Yoghurt
- 150g Flour
- 100g Almonds, Ground
- 6g Baking Powder
- 120g Extra Virgin Olive Oil
Instructions
Pastry Crust:
- In a mixing bowl with a beater attachment, cream the butter and sugar
- Add eggs then scrape down the bowl
- Add dry ingredients and mix until just combined
- Chill dough for 30 minutes
- Roll out and line the baking tray
Ricotta Filling:
- Add DRY ricotta to the mixer with a beater attachment
- Slowly add the sugar
- Add cream, lemon juice and vanilla
- Spread the mix on the lined tray
Olive Oil Cake:
- Whip eggs, sugar, salt & lemon zest until double its size
- Add yoghurt
- Alternately add the dry ingredients and the olive oil
- Pour the cake batter over the ricotta filling
Bake the cheesecake at 165 degrees celsius for 35-40 minutes.
- Prep Time: 1hr
- Cook Time: 35min
Keywords: ricotta, cheesecake, tray bake, treat, sweets