Ricotta Cheesecake
By Chelsea SugarPage views: 7425
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1 review
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Difficulty Easy
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Prep time 20 mins
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Cooking time 40 mins
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Serves
12
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
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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