Creamy Cheddar and Ricotta Cheesecake
The addition of milk and ricotta in this recipe makes for a light, fluffy and creamy cheesecake. Cheddar and Ricotta Cheesecake Ingredients 110g cheddar cheese slices, roughly torn 40g butter 125ml milk 70g ricotta cheese 20g plain flour 15g corn flour 2 egg yolks 3 egg whites 1/4 tsp cream of tartar 80g sugar Method Grease and line an 8 inch square baking pan with baking paper. If using springform pan, wrap the outside of the pan with 2 layers of aluminium foil as the cake will be baked in a water bath. Prepare a large roasting tin (large enough to fit the baking pan in). You can start boiling some water for the water bath. Preheat oven to 150C. Place cheddar cheese, butter and milk in a bowl and place over a pot of simmering water. Stir the ingredients until dissolved and the mixture turns smooth and creamy. Remove from heat. Then stir in the ricotta until evenly mixed. Sift the plain flour and cornflour into the mixture and fold through until smooth. Then, stir in the egg yolks. In