Mango Ricotta Cheese Cake

Ingredients

For Crust:

Lemon Curd:

Use Caramelized Pine nuts for Topping

Recipe

Preheat oven at 155 degrees (fan setting).
Crush biscuits, add butter and cinnamon. Press it in the cake mold (you can use cupcake molds or a big round cake mold).Baking time will vary with the choice of the cake mold. Optional, you can chopp pine nuts and add it to the crust.
In a bowl mix Ricotta cheese, cream cheese until smooth. Now add all the other ingredients except eggs.Mix until the batter is smooth.
Add one egg at a time, mix evenly. Pour in the cake mold and bake for 15-20 minutes.

Baker's Tips

To check if cakes are done or not. Check if it is wobbly in the middle. That’s the time you will take it out.
If mango pulp is not available then you can use passion fruit pulp without seeds.

Lemon Curd

In a pan on medium heat add lemon juice, zest, sugar and egg, egg yolk. Keep stirring until it starts to thicken. Take off the heat and add butter. Cool it down in refrigerator.

Baker's Tips

If the curd forms a layer on the back of the spoon, it’s done. And I prefer to use wooden spoon.
Remember to keep heat low, otherwise egg white will start to crumble. And do not forget to stir continuously .

Final Touch

Cover the top of the cake with lemon curd, caramelized pine nuts and some chocolate topping :-)

Baker's Tips

I wanted to make this cake in the weekend and Ricotta cheese was vital. My husband searched in many stores over the weekend and everywhere it was out of stock. Then I decided to make Ricotta at home. It was my first time and the result was fabulous. And now onwords I will always make Ricotta at home :)

My cake turned out very creamy and better than I prepared with Ricotta from market.