Ingredients:
- Pastry:
- 1 cup Plain Flour
- 2 tbsp Icing Sugar
- 60g Butter
- 1 Egg, beaten Filling:
- 1 large punnet (500g) of large sized Strawberries
- ½ cup Ground Rice
- 500g Ricotta Cheese
- ½ cup Icing Sugar
- ½ teaspoon Queens Vanilla Bean Paste
- Grated rind of Lemon
- 4 Eggs separated
- ½ cup Castor Sugar
- 2 tbsp Apricot Jam sieved
Method:
- Place plain flour and icing sugar into a food processor, add butter and process until mixture resembles fine breadcrumbs.
- Add beaten egg process to dough.
- Knew briefly on floured work surface, cover with plastic wrap, chill for 30 minutes.
- Roll out and line base of 22cm springform pan.
- Prick with a fork and bake for 6 – 8 minutes on 180°C.
- Cool slightly & set aside.
- Wash and hull strawberries pat dry. Place on top of pastry.
- Combine ground rice, ricotta cheese, icing sugar, vanilla, grated lemon rind and egg yolks in a food processor.
- Beat egg whites until stiff, and then beat in castor sugar, fold this through the ricotta mixture.
- Spoon cheesecake filling mixture over the pastry & strawberries.
- Bake in a moderate oven 180°C for 50 – 55 minutes or until browned on top.
- Chill for 2 hours before serving.
- Glaze with apricot jam warmed and sieved over the top of the cake and serve with whipped cream