Ingredients:
- 110g Plain Sweet Biscuits
- 70g Almond Meal
- 60g Butter (melted)
- Filling:
- 460g Ricotta
- 330g Cream Cheese
- 4 eggs
- 300g sugar
- 2 tsp vanilla essence
- 1 lemon
- 1 ½ tbsp cornflour
- 1 ½ tbsp water
- 3 punnets strawberries to decorate
Method:
Base:
- Line a 20cm spring from tin
- Process biscuits, almond meal and butter in a processor til just combined.
- Press into base of tin.
- Refrigerate for 30 minutes
Filling:
- Add all ingredients into processor and process til smooth.
- Pour over biscuit base and bake in a preheated oven 150°C for 1 hr 10 minutes.
- Cool with oven door ajar.
- Oven temperatures and times will vary according to various ovens.
- Decorate with seasonal fruit (strawberries) and dust with icing sugar.