Italian Ricotta Cheesecake

1 1/2 pounds ricotta cheese

8 ounces mascarpone cheese

3/4 cup superfine sugar

2 tablespoons cornstarch

4 eggs, beaten

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

2 teaspoons finely grated lemon zest

Pinch of salt

1. Preheat the oven to 300 Fahrenheit degree. Grease a 9-inch springform pan fitted with a flat base.

2. Beat the ricotta and mascarpone cheeses together in large bowl until smooth, then stir in the sugar and cornstarch, mixing well. Cheesecake baking tip: for a lighter dessert use low fat soft cheese instead of mascarpone.

3. Gradually add the eggs, beating well to combine. Stir in vanilla extract, cinnamon, lemon zest and salt then pour the mixture evenly into the prepare pan. Bake in the oven for 50-60 minutes or until the cheese cake is just firm to the touch.

4. Remove the cheesecake from the oven and leave to cool in the pan to room temprature then cover with foil and refrigerate until ready to serve. Remove the cheesecake from the pan, place on a serving plate and serve in slices.

5. Enjoy!

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