Baked Ricotta Cheesecake Filling

This amount is suitable for a 20cm round cheesecake.

Ingredients

500g smooth ricotta

250g cream cheese, softened

5 eggs

200 to 250g sugar (according to taste)

80ml lemon juice

1 tablespoon finely grated lemon rind

½ teaspoon vanilla extract

15g cornflour

20ml water

Method

Place all in the bowl of a food processor and process until very smooth.

Transfer to a 20cm round (deep sided tin) with removable base, that has been lined with pastry of your choice.

Bake at 130 degrees C until the filling is just barely set.

Remove from oven and cool for 30 minutes, then refrigerate for at least 3 hours before decorating and serving.