This Spanish cheesecake is light, fluffy and utterly delicious. It’s made with just a few simple ingredients, and is the perfect dessert for any occasion.
Ingredients
- 250g cream cheese
- 250g ricotta cheese
- 100g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 1 tablespoon plain flour
- 1 teaspoon baking powder
- Zest of 1 lemon
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. In a large bowl, mix together the cream cheese, ricotta, sugar, eggs, vanilla extract, cornflour, flour and baking powder until smooth.
3. Pour the mixture into a 23cm/9in springform cake tin and bake in the oven for 45 minutes, or until the cheesecake is golden-brown and set.
4. Remove from the oven and allow to cool slightly, then remove from the tin and serve.
Potential changes & improvements
If you want a richer cheesecake, you could use double cream instead of ricotta. For a less sweet cheesecake, you could reduce the sugar to 80g. You could also add other flavourings to the mixture, such as chocolate, fruit or nuts.
What other food it works well with
This cheesecake goes well with fruit, such as strawberries or raspberries. It also goes well with a dollop of whipped cream or a scoop of ice cream.
Common Mistakes
One common mistake when making this cheesecake is not mixing the ingredients together thoroughly. This can result in a lumpy cheesecake. Another mistake is over-baking the cheesecake, which will make it dry and crumbly. Be sure to follow the recipe carefully and bake the cheesecake for the specified time.
Nutritional Information
This cheesecake is high in fat and calories. Each slice contains approximately:
- 250 calories
- 16g fat
- 10g saturated fat
- 30g carbohydrates
- 19g sugar
- 6g protein
Allergens
This recipe contains the following allergens:
- Eggs
- Milk
- Wheat