As you might have guessed, lately I have been doing a bit of experimental baking.
My fridge is often filled with little bits of goodness left over from previous baking. This recipe came about from one of those experimental baking afternoons and it was so good, I had to share it with you.
Buon appetito!BAKING PAPER: Baked Cheesecake
Makes: approx. 24cm round cakeBase:
50g finely chopped walnutsFilling:
200g poached or stewed fruit
Preheat oven to 160C. Line a baking tin with baking paper and set aside. In a food processor, blend cake to breadcrumb stage and pour into a clean bowl. Add butter and walnuts and combine. Pour into cake tin and press down with fingers evenly covering base. To make filling, in a clean bowl, using an electric beater, beat together cream cheese, ricotta, sugar and lemon zest.Once combined, add eggs, one at a time, making sure each is incorporated before the next is added. Using a spatula, fold in custard. Pour mix on to base. Spoon poached/stewed fruit randomly into filling. Pop cake tin on to a tray and put into oven for 1 1/2 hours. It should be a little bit wobbly when you take it out of oven but don't worry, it will set.
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