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Ricotta cheesecake

Ricotta cheesecake

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 25 minutes, plus chilling time

Ingredients

1 kg ricotta
3 cups Low-fat plain cream cheese
black salt, to garnish

Method

Line a 20-cm springform cake tin with clingwrap, then add the ricotta and press it down to form a cake shape. Chill for 1 hour.

Place the cream cheese in a mixing bowl and mix with a hand mixer to soften.

Remove the ricotta cake from the tin by gripping the clingwrap and gently pulling it out of the cake tin. Place on a cake stand and peel away the clingwrap.

Evenly ice the top and sides of the cake with the cream cheese. Fill a piping bag with the remaining cream cheese and dot small amounts onto the cake before smearing gently with a palette knife.

Garnish with black salt before serving.

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Gorgonzola cheesecake with white-chocolate frosting

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Cinnamon pull-apart loaf

Sparkling rosé cake

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Ricotta cheesecake

Ricotta cheesecake

Ingredients

Method