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Picture: Iain Gillespie/The West Australian

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 cake

Base:
200g leftover cake (any flavour; I used ginger)
50g butter, melted
50g finely chopped walnuts

Filling:
250g cream cheese
200g fresh ricotta
130g caster sugar
1/2 lemon, zest only
3 eggs
250g custard (shop bought is fine)
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.