Tuesday, May 31, 2011
Donna Hay Masterchef Masterclass
I haven't been watching much of the Masterchef series on TV, but I was very happy that I switched on just in time to see Donna Hay making this Classic Baked Cheesecake on Friday night.
I have just had a weekend away with family, this would have been the perfect cheesecake to have taken along.
I have highlighted Donna's top tips in red.
Classic Baked Cheesecake
• 1/3 cup ground almonds (almond meal)
• ¾ cup plain flour
• ¼ cup caster sugar
• 90g chilled butter, chopped
• 330g cream cheese, softened
• 500g fresh ricotta
• 4 eggs
• 1 1/3 cups caster sugar
• 1 tablespoon grated lemon rind
• ¼ cup lemon juice
• ½ teaspoon vanilla extract
• 1½ tablespoons cornflour
• 1½ tablespoons water
• strawberries and raspberries, to decorate
1. Preheat oven to 150°C.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. (Flip the base of your spring form tin, upside down and then line with baking paper - for better presentation ) Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little melted butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
Donna used a very luscious looking fresh ricotta, it may be worth trying to find some to make this cheesecake.