Dessert

Method

Preheat the oven to 180°C, gas mark 4.

Take a 25cm tart tin that’s at least 5cm deep and has a removable base, line with the pastry and chill for half an hour. Prick the base all over with a fork, line with baking parchment, & weight down with baking beans.

Cook for 12 minutes, then remove the beans and paper and return the pastry case to the oven. Bake for a further 7 minutes until dry. Remove from the oven and leave to cool.

Reduce the heat of the oven to 170°C, gas mark 3.To make the filling, beat the ricotta with the soured cream. Beat the egg yolks with the caster sugar until pale, then add to the cheese mixture, also mixing in the lemon zest and juice and vanilla extract.

Beat the egg whites until they form soft peaks. Sift the flour over the ricotta mixture, then fold it in along with the egg whites. Spoon the filling into the pastry case.

To make the crumble mixture, rub the butter into the flour, then stir in the sugar. Sprinkle this mixture evenly over the surface of the cheesecake. Bake for about 50 minutes to one hour, until a skewer inserted into the centre of the cake comes out clean.

Turn off the oven, leaving the door slightly ajar, and allow the cheesecake to cool in the oven, then chill it for at least 3 hours before serving.