ricotta cheescake

pastry:

• 175g plain flour
• 3 tbsp caster sugar
• 115g chilled butter
• 1 egg yolk
• a pich of salt

combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.

use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.

preheat the oven to 190˚C.

filling:

• 450g ricotta cheese
• 120ml double cream
• 85g caster sugar
• finely grated rind of 1 orange and 1 lemon rind
• 2 eggs + 1 yolk

place all ingredients in a bowl and beat together until well combined and smooth.

take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).

roll out the rest of the pastry and cut into 1.5cm strips.

spoon the filling into the shell and arrange the strips on top in a lattice pattern.

bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.

serve with fruit.