1 1/2 tablespoons Cornflour
250g Extra light cream cheese
500g Reduced-fat ricotta
1 teaspoons Vanilla bean paste
1/3 cups Sugar
Preheat oven to 150°C.
Grease base and sides of a 22cm (base measurement) round springform tin, and line base with non-stick baking paper. Sprinkle 2 teaspoons of cornflour into tin, and shake to lightly coat sides to prevent sticking. Stand tin on a baking tray.
Place cream cheese, ricotta, remaining cornflour, vanilla bean paste and sugar in a food processor. Process until almost smooth. Scrape down sides with a spatula and process for a further 20 seconds or until smooth.
Add eggs and process until smooth and creamy.
Pour mixture into prepared tin and smooth surface. Bake for 55 minutes or until just set in the middle. It will still have a slight wobble.
Cool completely, then refrigerate until firm.
To serve, run a flat bladed knife around edge of cheesecake to loosen. Remove sides from tin and ease cheesecake onto a serving plate.
Make the cheesecake up to 3 days in advance and keep refrigerated until needed.
This a great basic Cheesecake to add flavours too.
Source: Adapted from a Member Recipe on Michelle Bridges 12WBT