My colleagues at work frowned at the combination of ingredients when I made this
cheesecake. The ricotta cheese is subtle and has the perfect balance between the sweet
cinnamon and zesty lemon, this is a must try! The potato enhances the consistency whilst
still being a delicate, light afternoon tea treat.
Makes one large cake
Serves 14 portions
Preparation time:
About 60 minutes
Baking time:
20 minutes till set
60 minutes till completely cool
Ingredients:
40g unsalted melted butter
180g or 1/3 of a packet digestive biscuits
225g unsalted butter
350g castor sugar
250g McCain’s mashed potato mix
250g ricotta cheese
4 eggs
125g flour
1 teaspoon baking powder
2 lemons (zest and juice)
5ml cinnamon
5ml poppy seeds
Method and timings:
0 minutes – 20 minutes
Blend the digestive biscuits smooth in electric blender or hand mixer.
Add melted butter till crumb mixture begins to bind
Line a loose bottom cake tin with melted butter and flour. Line the cake tin with biscuit mixture.
Bake in moderate oven for 12 minutes
When finished set aside to cool
20 minutes - 25 minutes
Cream the butter and castor sugar till white and fluffy
Set aside
25 minutes - 35 minutes
Make the instant McCain mash potato as indicated on packet
Set aside 250g potato mix and cool.
Add ricotta cheese to potato mixture
35 minutes – 40 minutes
Mix dry ingredients together
40 minutes – 45 minutes
Zest and juice the 2 lemons
45 minutes – 60 minutes
Add the eggs to the butter mixture. Fold the potato mixture, lemons and dry ingredients together.
60 minutes – 80 minutes
Bake the cheese cake in a low oven 130’C in a water bath till set. Switch oven off till cake are
completely cool
This cheesecake can be served with either clotted cream or whipped sweet cream on the side, or
just as it is!
Recipe by Nina Mash