Chelsea

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Ricotta Cheesecake

By Chelsea Sugar
Ricotta Cheesecake
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 40 mins
  • Serves
    12
Ingredients

    200g Ricotta Cheese
    200g Chelsea White Sugar
    2 Eggs, separated
    200g Self Raising Flour
    Finely grated rind of 1 Lemon
    3 Tablespoons Spiced Blackberry Jam

Method

    1 : Using blender or food processor, blend the ricotta and Chelsea White Sugar together.
    2 : Beat in the egg yolks and then fold in the flour and lemon rind.
    3 : Whisk the egg whites until firm peaks form, and fold carefully into the mixture. Quickly swirl in the jam, BUT DO NOT MIX THOROUGHLY, and pour into a greased 23cm cake tin.
    4 : Place in an oven preheated to 180oC and cook until a skewer inserted in the centre of the cake comes out clean, about 35 to 40 mins.

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Reviews

Average Rating
11
(1 review)


This recipe is not a cheesecake - it turns out as a dense berry type cake

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