Baked Ricotta Cheesecake with Caramelised Lemon
500g firm ricotta
500g cream cheese, softened to room temperature
500g caster sugar
100ml Azalea Grapeseed Oil, plus extra to grease
1 tsp vanilla bean paste
600ml sour cream
220g caster sugar
2 tbsp lemon juice
2 lemons, very thinly sliced
Preheat oven to 160ºC. Brush a deep 25cm spring form pan with Azalea Grapeseed Oil.
In the bowl of a food processor, combine ricotta, cream cheese, sugar, cornflour, Azalea Grapeseed Oil, eggs and vanilla. Process for 2 mins until smooth then fold through the sour cream.
Spoon the mixture into the prepared tin then bake for 1 ½ to 2 hours. Remove and allow to cool slightly before refrigerating overnight.
To make the caramelised lemon, combine sugar and lemon juice with 250ml water in a large frypan. Bring to the boil then reduce heat to medium-low and cook, stirring, until the sugar dissolves. Add the lemon slices, spacing them out as much as possible, and cook for 15-20 mins or until the lemons become translucent. Allow the lemon slices to cool in the syrup.
Serve cheesecake topped with lemon slices and a generous drizzle of the lemon syrup.