Ricotta Cheesecake

SWEET SHORTCRUST PASTRY
280g all purpose flour
126g sugar
125g butter
1 egg
2 egg yolks

CHEESE FILLING
500g ricotta cheese (680g)
350g powdered sugar
1 egg
3 egg yolks
2 tsp grated orange peel
½ tsp ground cinnamon

MERINGUE
3egg whites
150g powdered sugar, sifted.

1. In a medium bowl, combine flour, sugar and salt. Work in butter with your finger tips. Add egg yolks, blending as quickly as possible. Continue to work pastry on a floured surface using a spatula until blended. Roll out pastry.

2. Press into bottom and side of a 10-inch spring form pan. Preheat oven to 375F (190C)

3. For filling, in a large bowl, beat together cheese, sugar, egg, egg yolks, orange peel and cinnamon.

4. Pour cheese mixture into pastry-lines pan.

5. Bake 35 to 40 minutes or until firmly set. Remove from over. Turn off oven heat.

6. For meringue, beat egg whites until stiff but not dry. Fold in powdered sugar, ½ cup at a time. Spread ½ the meringue over cheesecake. Decorate with additional meringue using a piping bag. Return cheese cake to warm oven. Let it sit in oven for 30 to 40 minutes to set meringue.