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Baked Ricotta Savoury Cheese Cake

Recipe Courtesy - @Moirs

Ingredients
  •  Crust
  • 1x100g Moir’s Yum salted biscuits, coarsely crushed
  • 100g butter, melted


Filling
  • 650g ricotta
  • 250g reduced-fat cream cheese
  • 250ml reduced-fat plain yoghurt
  • 15ml Maizena
  • 80ml lemon juice
  • 15ml finely grated lemon rind
  • 15ml vanilla essence
  • 3 eggs
  • 250ml castor sugar
  • 50g blue cheese (optional)
  • preserved figs for serving (optional)


Method
  1. Preheat oven to 160°C.
  2. For the crust, add the melted butter to the crushed biscuits and mix well.
  3. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan.
  4. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth.
  5. Place the Maizena in a small bowl, add the lemon juice and mix until smooth.
  6. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan.
  7. Bake for 50-55 minutes or until just set: and slightly golden. Refrigerate in the pan until chilled.
  8. Carefully remove the clamps from the pan.
  9. Slice the cake and sprinkle each slice with crumbled blue cheese and decorate with fig preserves.
  10. Serves 8-12


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