Ricotta Cheese Cake

Light and fluffy

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Ingredients

250 g	plain flour
2 tsp	baking powder
1	egg
100 g	sugar
125 g	unsalted butter
750 g	ricotta
200 ml	milk
1	lemon, grated rind
1 pinch(es)	salt
5 tbsp	sugar
3	egg yolks
2 tbsp	corn flour
1 tbsp	plain flour
3	egg whites

Method

Preparation time: ca. 1 hr Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

For the pastry, mix plain flour with baking powder and sift into a bowl. Add egg, sugar and butter and knead until smooth. Refrigerate for about 30 minutes.

Preheat the oven to 200 degrees C or 180 degrees fan forced. Lightly grease a 28cm springform and line the bottom with baking paper. Roll out the pastry on a lightly floured surface and line the springform with pastry, bottom and sides.

With a hand mixer, combine Ricotta, milk, egg yolks, sugar, salt, lemon rind, corn flour and plain flour until smooth and the sugar is completely dissolved. Beat the egg whites in a separate bowl until fairly stiff. Fold the beaten egg whites into the batter.

Pour the batter into the springform and trim excess pastry to 1cm above batter. Bake on the middle rack for about 1 hour. Let cool on a wire rack for about 10 minutes, then remove the cake from the springform.

Dust with icing sugar before serving.