Serves 12
Ingredients
1kg fresh ricotta, drained
300g cream cheese
zest of 6 lemons
9 free-range eggs
1 cup caster sugar
250ml pouring cream
50g cornflour
¼ tsp salt
1 tsp vanilla essence
Method
Heat oven to 160°C degrees. Place ricotta and cream cheese in a mixing bowl. Using a paddle attachment, beat for 3-4 minutes on medium-high speed.
Add eggs, one at a time, until incorporated. Add remaining ingredients and mix until just combined (mixture will have a fairly runny consistency).
Pour into a baking paper lined cake tin, with removable base and bake for 60 minutes or until just set.
Refrigerate for at least 2 hours before serving.
- Recipe supplied by Riverstone Kitchen, Oamaru.
- Recipe requested by Shevaun Thomas.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
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