Ricotta and sultanas cheesecake recipe

Prepare the cheesecake dough
Beat the egg, sugar and butter with an electric mixer until smooth. Mix the plain and self raising flour in a bowl and add half of the mixed flour into the egg mixture. Beat until smooth. Add the remaining flour and knead using your hands on a lightly floured surface until you get a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven at 200 C (180 C if fan forced)

Press the cheesecake base on the bottom of a 9 inch springform pan, cover with baking paper and beans (to keep the dough from rising) and bake for 10 minutes. Remove the baking paper and beans and continue cooking for 15 minutes more, until the base turns lightly brown. Remove from the oven and cool.

Make the cream mixture
In a large bowl add the Philadelphia and Ricotta cheese, the sugar, lemon rind and lemon juice and beat with an electric mixture until smooth. Add the eggs, one by one, while beating. Add the sultanas and stir using a spoon.

Cook the cheesecake
Pour in the filling & cook at (160 C, 140 C) for 50 minutes.

Cool in the oven with the door slightly open.

Refrigerate for a minumum of 3 hours. Serve dusted with icing sugar.