The Great Australian Bake Off

This classic ricotta cheesecake is taken to a new level with delicious Vanilla bean ice-cream.


  • Filling

  • 1360g whole-milk ricotta (dry ricotta, packaged in plastic strainers)

  • 1 cup caster sugar

  • 4 large eggs, separated

  • Finely grated zest 1 large lemon

  • 1 tablespoon pure vanilla extract

  • 3 vanilla beans

  • 1 tablespoon Strega liqueur

  • 100g candied citrus peel

  • Pastry

  • 300g caster sugar

  • 375g unsalted butter

  • 1 egg

  • 45g cornflour

  • 630g plain flour

  • Vanilla bean ice-cream

  • 470g milk

  • 150g thickened cream

  • 140g caster sugar

  • 35g skim milk powder

  • 5g stabilizer

  • 5 vanilla beans

  • 3kg dry ice


  • 1.

    For the pastry, in the bowl of a stand mixer with the paddle attachment, combine the butter, sugar and the corn flour on low speed until well mixed. Add in the eggs one at a time and continue to mix until an even colour and texture is achieved. Once everything is combined, pour in the flour and continue to mix until the dough just comes together, then turn out onto a well-floured surface and knead until a smooth dough is achieved. Roll out the pastry to 0.75cm thick and line the tin with the pastry and store in the fridge while you prepare your filling.

  • 2.

    For the filling, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur until smooth. Put the egg whites in the mixer bowl and whip until soft peaks form. Fold the whites by thirds into the cheese mixture. Pour mixture into pastry lined baking tin. Put the cake in the oven and immediately lower the heat to 175°C.

  • 3.

    Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center.

  • 4.

    For the ice-cream, put the milk, cream and scraped vanilla beans over a double boiler and heat to 40°C. Put the sugar, skim milk powder and stabilizer in a bowl and combine. Mix together with milk and cream mixture and bring to 65°C. Put the mixture in the freezer, whisking every 10 minutes until it reaches 4°C. Blend the mixture with a stick blender for one minute before transferring to the bowl of a stand mixer and slowly adding the dry ice.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 362kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 8g
  • Carbohydrate 39g
  • Sugar 21g
  • Sodium 64mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe has not been edited or tested by the Bake Off Food Department

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Bodacious Report
Oh dear the pastry was a big fail ( any tips?) but the filling was to die for and even though the end result was not as pretty the taste was to die for.