Baked Lemon Cheesecake Pie

For a dessert everyone will love, you cant look past this heavenly baked ricotta cheesecake with a lemony twist.

The ingredient of Baked Lemon Cheesecake Pie

• 250g packet cream cheese chopped at room temperature
• 155g 3 4 cup caster sugar
• 1 lemon rind finely grated plus extra to serve
• 2 tablespoons lemon juice
• 600g fresh ricotta
• 85g 1 3 cup mascarpone
• 3 eggs
• icing sugar to dust
• ground cinnamon to dust
• 265g 1 3 4 cups u2018tipo 00u2019 flour see notes
• 50g 1 3 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 150g chilled butter chopped
• 1 egg

The Instruction of baked lemon cheesecake pie

• for the pastry place the flour sugar and baking powder in a food processor and process until combined add the butter and process until fine crumbs form add the egg and 1 tablespoon water adding another tablespoon if too dry and process until the dough just comes together turn the dough out onto a clean work surface and knead until smooth pat into a disc cover with plastic wrap and place in the fridge for 30 minutes to rest
• roll out the pastry between 2 sheets of baking paper to about 32cm in diameter or large enough to line the base and side of a 22cm springform pan trim excess pastry from the top place in the fridge for 30 minutes to rest
• preheat the oven to 180c 160c fan forced use electric beaters to beat the cream cheese sugar lemon rind and juice until well combined add the ricotta and mascarpone and beat until very smooth add the eggs 1 at a time beating until just combined pour into the prepared pastry shell
• bake the cheesecake for 55 minutes or until the mixture wobbles slightly in the centre turn off the oven cool cheesecake in the oven with the door slightly ajar place in the fridge for 4 hours or overnight to set
• sprinkle with icing sugar cinnamon and lemon zest if you like

Nutritions of Baked Lemon Cheesecake Pie

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