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29
Recipes continued
Rich fudge frosting
90g butter
¹⁄
³
cup water
½ cup caster sugar
1 ½ cups icing sugar mixture
¹⁄
³
cup cocoa powder
1. Combine the butter, water, caster sugar
in a small saucepan. Stir over low heat
without boiling until sugar dissolves. Sift
icing sugar and cocoa into a bowl, then
gradually stir in hot butter mixture. Cover
then refrigerate for about 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Ricotta Baked Cheesecake
90g butter, room temperature
¼ cup caster sugar
1 egg
1 ¼ cups plain flour
¼ cup self-raising flour
750g fresh ricotta
1 cup caster sugar, extra
5 eggs, extra
3 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1. Grease a 22cm springform tin and line the
base with baking paper.
2. Using the Scrapemaster
™
spatula beater,
beat butter, sugar and egg on low speed
(4) until combined.
3. Add flours and beat on low speed (1) until
combined. Using the back of a spoon,
press mixture over the base of prepared
tin. Refrigerate for 30 minutes.
4. Preheat oven to moderately hot
(200°C/180°C fan-forced). Bake for 15
minutes. Remove from oven and press base
down with a clean tea towel. Cool.
5. Reduce oven temperature to moderately
slow (160°C/140°C fan-forced).
6. Place ricotta, extra sugar, extra eggs, rind
and juice in the Stainless Steel Mixing
Bowl. Using the Whisk, mix on high speed
(8-10) until smooth.
7. Pour into tin and bake for about 1 hour or
until set but still wobbly in the centre.
Turn the oven off. Cool cake in the oven
with the door ajar. Refrigerate for several
hours before serving dusted with icing
sugar.
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