Method

1. Preheat to a moderate oven (160 degrees, fan forced 140 degrees)

2. Release bottom of 20 cm (8 inch round) springform cake tin. Place baking paper over bottom allowing a 2 inch over hang. reassemble, paper side up.

3. Spray sides of pan with Olive Oil spray

4. Adding flour, cornflour, sugar and butter into a mixing bowl. Rub butter into flour mixture until it resembles fine breadcrumbs. Add egg and milk and mix together to make a dough. Wrap in baking paper and refrigerate.

5. Beat ricotta, cream cheese, sugar and vanilla until smooth. Add egg and mix until smooth

6. Remove 2/3 of dough from fridge. Place between two large sheets of baking paper and roll out into a large circle shape. (around 12 inches or 30 cm in size)

7. Place the dough mixture, dough side down over the springform tin. Remove baking paper very carefully and manipulate dough to cover the base, and sides, of baking tin.

8. Pour filling mixture in to cover the base.

9. Remove 1/3 of remaining dough from fridge. Place between two large sheets of baking paper and roll out into a large circle shape. (around 8 inches or 20 cm in size)

10. Place dough side of baking paper down and add pastry as a lid.

11. Press sides of pastry together carefully

12. Bake in slow oven for 50 minutes or until top goes golden brown.

13. Turn off oven and leave cheesecake to cool for 4 hours with the door ajar.

14. Refrigerate overnight

15. Dust with icing sugar and cinnamon through a strainer

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Serve with blueberries and figs with full cream ice cream

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Great variation: This is a stunning dessert if you take it out of the oven after an hour (while it's still warm) and serve it with ice cream

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HINT: You can use a food processor to process pastry however you will need to put it back into fridge for longer to cool as otherwise your pastry will tear when you try to manipulate it into the baking tin.

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