Ricotta Cheesecake Pie

 

For the sweet pastry (25 cm):
Plain Flour (200g)
Muscovado sugar (15g)
Margarine (75g)
Cinnamon
Cold water

For the cheesecake filling:
Ricotta cheese (250g)
Muscovado sugar (75g)
Rice malt syrup (25g)
Cornstarch (1 tsp)
Eggs (2 - organic or free range)
Cinnamon
Vanilla (optional)

1) In a large bowl, combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Refrigerate for 30 minutes. Roll out the dough into a thin crust and lay over the oven plate.
2) For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, until smooth. Add the sugar, rice malt syrup, cornstarch, cinnamon and vanilla and beat with a spoon until creamy.
3) Add the egg yolks stir until thoroughly blended.
4) Preheat the oven to 180C.
5) Whisk the egg whites until stiff peaks form when the whisk is removed, then fold in the ricotta mixture and pour in the crust pie.
6) Bake for 30 minutes or until golden brown.