Italian baked cheesecake

Recipe from: 12 April 2013
baked cheesecake

Ingredients 9
Servings 6
Time 00:30

Ingredients

  • 1
    kg
    ricotta cheese
  • 180
    g
    white sugar
  • 50
    g
    self-rising flour
  • 6
    extra large eggs
  • 3
    ml
    ground cinnamon or mixed spice ground ginger
  • 1
    Tbs
    grated orange peel
  • 1
    medium lemon, juiced and peel grated
  • 2
    tsp
    vanilla essence
  • 1
    pinch
    salt
 

Method

01:30
 
Preheat oven to 150°C. Set rack in middle of oven. Grease and flour a 20cm springform cake tin.

Place all ingredients in a food processor and blitz until smooth

Pour batter into prepared cake tin. Bake for 1.25 -1.5 hours, until filling is pale gold in colour and centre is firm (or a toothpick inserted comes out clean).

Cool in pan then turn out and serve dusted with icing sugar or grated orange or lemon peel.

More good ideas:
- Add chopped nuts or dried fruit
- For a smaller cake halve the ingredients and adjust cooking time accordingly.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  cakes  |  dessert  |  dairy  |  eggs  |  baking
 

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