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Spring is full of surprises and so is this cheesecake! Angela Nicolettou, not a stranger to pleasant surprises herself, shares one of her gems with us.
Ricotta cheesecake with apple
1 cup plain flour
¼ cup caster sugar
100g butter, diced
125g caster sugar
400g ricotta cheese
Zest of a lemon
1 tsp vanilla paste
1 apple, peeled & thinly sliced
Cinnamon powder and icing sugar to dust
Heat oven to 150C and grease a 20cm spring form cake tin.
To make base, place flour sugar and butter in a food processor and blend until a crumb forms. Press mixture to form a base in the cake tin and bake for 15 minutes. Remove from oven and rest while you prepare the filling.
Heat oven to 180C.
Beat the cheese, sugar and vanilla paste until soft. Beat in one egg at a time until creamy. Add the lemon zest and mix through.
Place the apple slices over the cooked base and then pour the cheese mixture on top. Bake for 30 to 40 mins until cooked. Remove from oven and let cool. Before serving, dust with icing sugar and then cinnamon powder.