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Ricotta and Sour Cream Cheesecake

Ricotta and Sour Cream Cheesecake

Serves 6

500g fresh ricotta cheese
500g cream cheese, chopped
300ml sour cream
1 1/2 cups caster sugar
1/3 cup cornflour
3 x 59g eggs
1 Tbsp rosewater essence

1. Preheat oven to 160°C. Line a 22cm-diameter springform tin with baking paper.
2. Place all ingredients in a food processor and process until mixture is smooth and free of lumps.
3. Pour into prepared springform tin and shake to settle the mixture. Place in oven and cook for 1 hour. The cheesecake may still appear wobbly in the centre, but this will firm after refrigeration.
4. Stand cheesecake for 20 minutes before placing in the fridge. Refrigerate for several hours or overnight.

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