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