Lemon Ricotta Cheesecake

For this recipe you will need: 

• 500 gm Ricotta Cheese (smooth ricotta works best)
• 150 gm Sugar
• 2 tsp. Vanilla Essence
• 1 lemon, grated + 1 tbsp. Juice
• 3 Eggs
• 3 tbsp. Cornflour

Step 1. Preheat oven to 160 C and line the base of a 9" cake tin with baking paper. 

Step 2. In a large bowl combine Ricotta, Sugar, Vanilla Essence, Lemon rind and juice. Mix well to combine.

Step 3. Add eggs one at a time and mix well. Sift Cornflour into the rest of the batter and mix well. Don't skip sifting as you don't want lumps of cornflour in the batter. 

Step 4. Pour batter into baking tin, place into oven and bake for 1 hour or until the cheesecake is very slightly jiggly in the centre. Turn off the oven and allow the cheesecake to cool completely in the oven. 

Step 5. Remove from cold oven, cover with plastic wrap and place in fridge to chill. Turn out onto plate, remove baking paper from the base and serve.