New York Cheesecake

Name: New York Cheesecake
Prep time: 30 min
Total time: 135 min
Ingredients: 330g cream cheese; at room temperature; 500g ricotta; 4 eggs; 300g caster sugar; 60ml lemon juice; ½ tsp vanilla extract; 1 ½ tbsp cornflour; 1 ½ tbsp water; For the base:; 40g ground almonds; 100g plain flour; Zest of 1 lemon; 55g caster sugar; 90g butter; roughly chopped; To serve:; Raspberries

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Ingredients

330g cream cheese, at room temperature
500g ricotta
4 eggs
300g caster sugar
60ml lemon juice
½ tsp vanilla extract
1 ½ tbsp cornflour
1 ½ tbsp water
For the base:
40g ground almonds
100g plain flour
Zest of 1 lemon
55g caster sugar
90g butter, roughly chopped
To serve:
Raspberries

Instructions

Preheat the oven to 150C/300F/gas mark 2. First make the base, by placing the almonds, flour, lemon zest, caster sugar and butter into a bowl and rubbing with your fingers until the mixture comes together to form a dough.
Next, make the filling by beating the cream cheese, ricotta, eggs, sugar, lemon juice and vanilla extract until smooth. Combine the cornflour and water until smooth and beat into the mixture.
Pour the filling over the base and tap the tin lightly on the counter to remove air bubbles. Bake for 1 hour, 15 minutes then turn the oven off and leave the cake inside with the door closed for a further hour. Pop in the fridge until completely cold and serve with fresh raspberries.