Name: Italian baked cheesecake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 kg ricotta cheese; 180 g white sugar; 50 g self-raising flour; 6 eggs extra-large; 3 ml cinnamon ground; 1 Tbs oranges zest only; 1 lemon medium, zest and juice; 2 tsp vanilla essence; 1 pinch salt

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Ingredients (9)

1 kg	ricotta cheese
180 g	white sugar
50 g	self-raising flour
6	eggs — extra-large
3 ml	cinnamon — ground
1 Tbs	oranges — zest only
1	lemon — medium, zest and juice
2 tsp	vanilla — essence
1 pinch	salt

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Method:

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.