This classic ricotta cheesecake is taken to a new level with delicious Vanilla bean ice-cream.
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.
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.
Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center.
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 analysis per serving (32 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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