ITALIAN RICOTTA CHEESE CAKE:

INGREDIANTS:

RICOTTA CHEESE -1 KG
EGGS -5 NO.
FINELY GRATED LEMON RIND -1 TABLESPOON
LEMON JUICE - 60 ML
VANILLA EXTRACT -1/2 TEASPOON
CASTER SUGAR - 220 GM
SULTANAS - 40 GM
FINELY CHOPPED MIXED GLACE FRUIT -125 GM

PASTRY :

BUTTER SOFTENED – 90 GM
EGG -1 NO.
CASTER SUGAR -55 GM
PLAIN FOUR - 185 GM
SELF –RAISING FLOUR -35 GM

METHOD:

GREASE 25 CM SPRINGFORM TIN.
MAKE PASTRY .
REDUCE OVEN TEMPERATURE TO MODERATELY SLOW.
BLEND OR PROCESS CHEESE,EGGS,RIND,JUICE,EXTRACT AND SUGAR UNTIL SMOOTH.STIR IN SULTANAS AND GLACE FRUIT;POUR CHEESECAKE FILLING OVER PASTRY BASE.
BAKE CHEESECAKE ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 50 MINUTES OR UNTIL FILLING SETS;COOL AT ROOM TEMPERATURE,THEN REFRIGERATE UNTIL COLD.

PASTRY :

BEAT BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SMOOTH ;ADD EGG AND SUGAR ,BEATING UNTIL JUST COMBINED .STIR IN HALF OF THE COMBINED SIFTED FLOURS;WORK REMAINING FLOUR IN BY HAND .KNEAD PASTRY GENTLY ON FLOURED SURFACE UNTIL SMOOTH .COVER WITH PLASTIC WRAP ; REFRIGERATE 30 MINUTES.PREHEAT OVEN TO MODERATELY HOT.ROLL PASTRY BETWEEN SHEETS OF BAKING PAPER UNTIL LARGE ENOUGH TO COVER BASE OF PREPARED TIN.LIFT PASTRY INTO TIN;PRESS INTO BASE .LIGHTLY PRICK PASTRY WITH FORK ,COVER ;REFRIGERATE 30 MINUTES.BAKE ,UNCOVERED ,IN MODERATELY HOT OVEN 20 MINUTES.


TIPS :

THIS RECIPE IS BEST MADE A DAY AHEAD AND STORED,COVERED ,IN THE REFRIGERATOR OVERNIGHT.