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Ingredients
1 cup (150g) plain (all-purpose) flour
¼ cup (55g) caster (superfine) sugar
100g unsalted butter, chopped
filling
330g cream cheese, softened
500g ricotta
4 eggs
1? cups (295g) caster (superfine)
sugar
¼ cup (60ml) lemon juice
2 tablespoons finely grated lemon
rind
½ teaspoon vanilla extract
1½ tablespoons cornflour (cornstarch)
1½ tablespoons water
1 cup (250ml) single (pouring)
cream, whipped
SUPRISE YOUR FAMILY AND FRIENDS WITH
THIS AMAZING LUXURIOUS CLASSIC LEMON CHEESE CAKE. NOTHING TASTES AS
GOOD AS A THIS CHEESE CAKE LOOKS.
TRUST ME WHEN I SAY THAT I’VE TRIED
ALMOST ALL OF DONNA HAYS’ TARTS
AND PIES, AND ALL OF THEM TASTE AS
AMAZING AS THE OTHER. FOLLOW THESE STEPS TO BAKE THIS DELICOUS CAKE.
FOR THE CRUST
Step 1|Preheat oven to 150°C (300°F).
Step 2|Place the flour, sugar and butter in a
bowl and rub with your fingertips to form a
rough dough.
Step 3|Using the back of a spoon, press the
mixture into the base of a lightly greased 20cm
round springform tin lined with non-stick baking
paper.
Source: http://www.donnahay.com.au/
Claudia’s Ki
tchen
Step 4|Bake the base for 30 minutes or until
golden and just cooked.
Step 5|Set aside.
FOR THE FILLING
Step 1|To make the filling, place the cream
cheese, ricotta, eggs, sugar, lemon juice and
rind, and vanilla in a food processor and process until smooth.
Step 2|Place the cornflour and water in bowl
and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine.
Step 3|Pour over the cooked base and bake
for 1 hour and 10 minutes or until light golden
and just set.
Step 4|Turn the oven off and allow to cool in
the oven with the door closed.
Step 5|Refrigerate for 1 hour or until cold. Top
with the cream to serve. Serves 8–10.
AND NOW ENJOY!