Baked Cheesecake

Softened butter – 1/4 cup

Sugar – 1/4 cup

Pure vanilla extract – 1 tsp

Unbleached plain flour – 1 cup

Baking powder – 1 tsp

Ricotta cheese – 500g

Softened cream cheese – 500g

Fresh lemon juice – 1/3 cup

Cups sugar – 1 1/2

Arrowroot powder – 2 tbsp or Cornflour – 1 tbsp

Fresh cream – 1 1/3 cups

Pure vanilla extract – 1 1/2 tsp

To prepare the crust: cream the butter and sugar and add the vanilla. Sift the flour and the baking powder. Combine the flour mixture with the creamed butter and sugar mixture. Pat it into the bottom of a buttered 25 cm (10-inch) cheesecake pan.

To prepare the filling: place all the ingredients in a large bowl and mix thoroughly with a beater until light and fluffy. Do not over-mix. Spoon the mixture into the pan on top of the uncooked crust.

Bake in the middle of a preheated 180°C/355°F oven for 1 1/4 hours or until lightly golden brown on top. The cake is done when the entire surface is golden brown.

Remove the cheesecake from the oven; allow it to cool. Refrigerate it for at least 20 to 24 hours before serving. Decorate it with cream and fruits if desired.

Cheesecake (10 inch / 25 cm per peice)