Sunbeam MX9200 manual Ricotta Baked Cheesecake

Recipes continued

without boiling until sugar dissolves. Sift icing sugar and cocoa into a bowl, then gradually stir in hot butter mixture. Cover then refrigerate for about 20 minutes or until frosting is cool and thickens. Beat with a wooden spoon until spreadable.

Ricotta Baked Cheesecake

90g butter, room temperature

¼cup caster sugar 1 egg

1 ¼ cups plain flour

¼cup self-raising flour 750g fresh ricotta

1 cup caster sugar, extra

5 eggs, extra

3 teaspoons finely grated lemon rind

1 tablespoon lemon juice

1.Grease a 22cm springform tin and line the base with baking paper.

2.Using the Scrapemaster™ spatula beater, beat butter, sugar and egg on low speed

(4)until combined.

3.Add flours and beat on low speed (1) until combined. Using the back of a spoon, press mixture over the base of prepared tin. Refrigerate for 30 minutes.

4.Preheat oven to moderately hot (200°C/180°C fan-forced). Bake for 15 minutes. Remove from oven and press base down with a clean tea towel. Cool.

5.Reduce oven temperature to moderately slow (160°C/140°C fan-forced).

6.Place ricotta, extra sugar, extra eggs, rind and juice in the Stainless Steel Mixing Bowl. Using the Whisk, mix on high speed (8-10) until smooth.

7.Pour into tin and bake for about 1 hour or until set but still wobbly in the centre. Turn the oven off. Cool cake in the oven with the door ajar. Refrigerate for several hours before serving dusted with icing sugar.

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