Snapguide
STEPS
INGREDIENTS
This is what you will need

This is what you will need

Preheat the oven to 180 degrees celcius

Preheat the oven to 180 degrees celcius

Measure 1 1/2 cups of plain flour

Measure 1 1/2 cups of plain flour

Pour it into a food processor

Pour it into a food processor

Cut 100g of butter

Cut 100g of butter

Add it in

Add it in

Measure 2 tablespoons of icing sugar

Measure 2 tablespoons of icing sugar

Add that in

Add that in

Blend it together until it looks like bread crumbs

Blend it together until it looks like bread crumbs

Separate the egg yolk

Separate the egg yolk

Add the egg yolk in

Add the egg yolk in

Measure 3 tablespoons of cold water

Measure 3 tablespoons of cold water

Add it in

Add it in

Blend it together until it looks like this

Blend it together until it looks like this

Knead it a little

Knead it a little

Spread butter around the tray

Spread butter around the tray

Roll it out using a cup

Roll it out using a cup

Put it in the fridge for 10 minutes

Put it in the fridge for 10 minutes

Measure 3/4 of a cup of caster sugar

Measure 3/4 of a cup of caster sugar

Add it to the food processor

Add it to the food processor

Grate 2 tablespoons of lemon zest

Grate 2 tablespoons of lemon zest

Add it in

Add it in

Measure 1 teaspoon of vanilla essence

Measure 1 teaspoon of vanilla essence

Add it in

Add it in

Crack 2 eggs

Crack 2 eggs

Add it in

Add it in

Measure 750g of ricotta

Measure 750g of ricotta

Add it in

Add it in

Blend it together and it should look like this

Blend it together and it should look like this

Take the base out of the fridge

Take the base out of the fridge

Pour the mixture into the base

Pour the mixture into the base

Put it in the oven for 40 minutes

Put it in the oven for 40 minutes

Let it cool and you will have a delicious Ricotta Cheesecake. Enjoy!!

  • 1.0 Tray
  • 1.0 Food processor
  • 1.0 Measuring cup
  • 1.0c Plain flour
  • 100.0g Butter
  • 2.0Tbsp Icing sugar
  • 1.0 Egg yolk
  • 3.0Tbsp Cold water
  • 0.0c Caster sugar
  • 2.0Tbsp Lemon zest
  • 1.0Tbsp Vanilla essence
  • 2.0 Whole eggs
  • 750.0g Ricotta