G4 Classic Baked Ricotta Cheesecake (Passion Fruit Mascarpone Cream & Blueberries)

Gilston Four Classic Baked Ricotta Cheesecake

(Serves 8 )

This week we are serving an up an oldie…but always a goodie! The Gilston Four baked ricotta cheesecake with an exciting twist. Passionfruit mascarpone cream topped with blueberries. Who could resist? Make this magical desert for family, friends or even have the whole thing to yourself….

Cake Ingredients

  • 110g plain sweet biscuits, crushed

  • 2/3 cup almond meal

  • 60g (2 oz) butter melted

  • 1 1/2 tablespoons of cornflour (cornstarch)

  • 1 1/2 tablespoons water

  • 330g (11 oz) cream cheese, softened

  • 460g (15 oz) fresh ricotta cheese

  • 4 eggs

  • 1 1/3 cups of sugar

  • 1 tablespoon finely grated lemon rind

  • 1 1/4 cup (2 fl oz) lemon juice

Cake Recipe

To make the base, process the biscuits in a food processor until crushed. Add the almond meal and butter and process until combined. Grease 20cm (8 in) springform tin* and line the base with non-stick baking paper. Press the biscuit mixture over the base and refrigerate. Preheat oven to 150° C or 300° F. To make the filling, mix the cornflour with the water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the corn flour mixture, ricotta eggs, sugar, lemon rind and lemon juice and process until smooth. Pour the cream cheese mixture over the base and bake for 1 hour and 10 minutes or until set. Refrigerate until cold. Serve cut into wedges with cream and blueberries (optional).

Passion Fruit Mascarpone Cream Ingredients

  • 250g Mascarpone cream

  • 250g Cooking Cream

  • 2 teaspoons Caster Sugar

  • 5 Fresh Passionfruit

 
Matheus Moro