I made this incredibly easy cheese cake by Donna Hay for my friends' birthday. I have made this many times over and it is a delicious treat for any occasion.
Eve I know you don’t like to be made a fuss of so I’ll make it swift and painless .
While I have known you from childhood, we have only become friends over the last few years and getting to know you was easy because what you see is what you get which is why the cheese cake is your favourite cake . No layers, no hidden ingredients or surprises. Like you it’s a straight forward cake. You simply put all the ingredients in a bowl, you mix and pour cake batter into the cake tin and bake it, that’s that!
And that’s what I love about you, I’m never guessing what you’re thinking (ok maybe sometimes I wish I did) but your honesty is really your best policy.
You’re fiercely loyal friend an amazing mum and a true friend.
Happy birthday lovey. Xx
Ingredients for base
1/2 cup of plain lour
1/2 almond meal
100g unsalted butter
Ingredients for filling
1⅓ cups castor sugar
330g cream cheese chopped (at room temperature)
1 teaspoon vanilla extract
¼ cup lemon juice
2 tablespoons finely grated lemon rind
500G fresh, good quality ricotta (full fat)
5 eggs
1½ tablespoons corn flour
1½ tablespoons water
Method
Pre heat the oven to 150C. Place the flour, almond meal, sugar and butter in a food processor and process until a doughy ball forms. Press the mixture into the base of a lightly greased 20cm round springform cake tin lined with non-stick baking paper.
Bake the base for 25 minutes or until golden and just cooked. Set aside
Method for filling
place the sugar, cream cheese, vanilla, lemon juice, lemon rind, ricotta and eggs in a food processor and process until smooth.
Place the cornflour and water in a small bowl and mix until texture is smooth. Add the cornflour mixture to the cream cheese mixture and mix to combine. Pour the mixture over the cooked base. Tap gently to remove any air bubbles to remove any air bubbles that are trapped in the batter.
Pour water into an oven proof dish and place the tray at the bottom of the oven. Bake cake for 40 minutes or until light golden and just set.
Turn the oven off and leave cake in the with the door closed for an hour or two.
This cake can be made a day a head.