Ingredients

Method

for the base
• 110 g flour
• 100 g ground almonds
• 40 g caster sugar
• 40 g soft light brown sugar
• 1 t baking powder
• ¼ t fine sea salt
• 65 g unsalted butter, at room temperature, diced
for the filling
• 200 g caster sugar
• 2 finely grated zest of lemons
• 450 g cream cheese, chopped into chunks if firm
• 150 g ricotta cheese
• 25 g potato (or cake) flour
• ¼ t fine sea salt
• 4 large free-range eggs, separated
• 50 ml lemon juice
• a drop or 2 of Boyajian lemon oil (optional but recommended; see Preparation tip)
• 150 ml cream, chilled
to finish
• crème fraîche and raspberries, to serve

Method

Ingredients

1. Preheat the oven to 190°C, fan-forced, and line the base and sides of a 23 cm round springform cake tin with baking paper.

2. To make the cheesecake base, place the flour, ground almonds, sugars, baking powder and salt in the bowl of a food processor and pulse a few times to aerate and combine. Add the butter and pulse until the mix looks like fine crumbs. Tip the crumbs into the base of the prepared cake tin, then use the back of a spoon to spread into an even layer. Press the crumbs down firmly to form an even base, using the spoon to smooth it out further if necessary. Bake for 15 minutes, then remove from the oven and set aside to cool. Leave the oven on at the same temperature, ready to bake the cheesecake.

3. To make the cheesecake, place 150 g sugar and the lemon zest in the food processor and process for about 15 seconds. Add the cream cheese, ricotta, flour and salt and process until smooth, then add the egg yolks. Process for a few seconds to combine, then add the lemon juice and lemon oil if you have it. Process briefly to form a smooth, runny mixture, then pour into a large mixing bowl and set aside.

4. Without washing the bowl of the food processor, add the cream. Process until soft waves form, about 45 seconds, then scrape it into the bowl with the cream cheese mixture. Using a hand whisk, whisk gently until just combined, then set aside.

5. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium–high speed until white and foamy. Drizzle in the remaining 50 g sugar and continue beating until soft peaks form. Add half the whipped egg whites into the bowl with the cream cheese mixture and fold through with the hand whisk until almost combined, then repeat with the remaining egg whites, folding through until fully combined. Scrape the mixture onto the cooled cheesecake base and give the tin a couple of taps on the kitchen counter to dispel some air bubbles.

6. Bake for 10 minutes then, without opening the oven door, reduce the oven’s temperature to 150˚C, fan-forced. Bake for another 50 minutes, then switch off the oven, leaving the cheesecake in the oven for another hour or so. Remove from the oven and, when completely cooled, cover and refrigerate for at least 4 hours and up to 3 days.

7. When ready to serve, remove the ring from the cake tin and peel away the baking paper, then transfer the cheesecake onto a serving plate. Top with crème fraîche and raspberries. Slice the cheesecake with a hot knife (dip the knife in hot water, then wipe dry) before serving.

Preparation tip

A drop of Boyajian lemon oil adds a beautiful fragrance to this cheesecake. It’s expensive but lasts for a long time if kept in the fridge.

Extracted with permission from Baking and the Meaning of Life by Helen Goh is published by Murdoch Books, £26.00, www.murdochbooks.co.uk

Find more cheesecake recipes here