Ricotta Cheesecake


Sweet Shortcrust Pastry
280g all purpose flour
126g sugar
125g butter
1 egg
2 egg yolks

Cheese Filling
500g ricotta cheese (680g)
350g powdered sugar
1 egg
3 egg yolks
2 tsp grated orange peel
½ tsp ground cinnamon

3egg whites
150g powdered sugar, sifted.


  • In a medium bowl, combine flour, sugar and salt. Work in butter with your finger tips. Add egg yolks, blending as quickly as possible. Continue to work pastry on a floured surface using a spatula until blended. Roll out pastry.
  • Press into bottom and side of a 10-inch spring form pan. Preheat oven to 375F (190C)
  • For filling, in a large bowl, beat together cheese, sugar, egg, egg yolks, orange peel and cinnamon.
  • Pour cheese mixture into pastry-lines pan.
  • Bake 35 to 40 minutes or until firmly set. Remove from over. Turn off oven heat.
  • For meringue, beat egg whites until stiff but not dry. Fold in powdered sugar, ½ cup at a time. Spread ½ the meringue over cheesecake. Decorate with additional meringue using a piping bag. Return cheese cake to warm oven. Let it sit in oven for 30 to 40 minutes to set meringue.
Shopping Basket