Caution contains nuts.
Mary Berry’s Baking Bible has a whole section on cheesecakes, I wanted to make this cheesecake however the recipe stated a 23cm/9in springform tin and I only had a 19cm/7.5in springform tin. I wasn’t about to get another tin for just one recipe. It made me realise another thing I would like in a cake recipe is some flexibility on tin sizes so I decided to modify the quantities to work with the tin size I had. I’ve given the quantities I used in brackets after Mary Berry’s quantities.
I really liked this cheesecake, great dessert option.
- 150g (110g) softened butter
- 150g (110g) caster sugar
- 550g (400g) ricotta cheese
- 4 (3) large eggs, separated
- 50g (35g) ground almonds
- 100g (75g) semolina
- 100g (75g) raisins
- zest and juice of two (one) large lemons
- icing sugar to dust
- Set oven to 190 c and grease a springform tin and line the base with baking parchment.
- Beat the softened butter, sugar and ricotta together well until light and creamy. Beat in the egg yolks one at a time. Fold in the ground almonds, semolina, raisins and lemon zest and juice.
- Leave to stand while whisking the egg whites. Fold these into the mixture and pour into the prepared tin.
- Bake for approximately 1 hour or until firm, covering the top to prevent burning if necessary.
- When cooked, turn off the oven and leave the cheesecake to cool in the oven for about an hour. When ready to serve, dust with icing sugar. Enjoy!