Country Style Cheese Cake


1 1/2 Cups cake flour
1 Tsp baking powder
1/4 Cup caster sugar
150 g Butter
1 Tbsp water

1 Tsp Vanilla Powder
500 g Ricotta cheese
2 Tbsp cream sherry
3/4 Cup caster sugar
1/3 Cup cake flour
1/4 Cup thick cream
300 ml Sour cream
6 Eggs, separated


Combine flour, baking powder and caster sugar.
Rub in butter and water until mixture holds together.
Wrap in greaseproof paper and chill for 1 hour.
Preheat oven to 180 degrees C.
Roll pastry out and press evenly onto base and sides of a greased 23 cm spring form tin.
Bake 'blind' on Low Rack for 8-10 minutes on LOW. Cool.

Beat together ricotta cheese, sherry, sugar, flour, cream, sour cream , vanilla and egg yolks until smooth.
Beat egg whites until stiff peaks form, then fold into cheese mixture.
Pour into pastry case and bake on Low Rack for 30-40 minutes on LOW .
Allow to cool and chill for 1-2 hours before serving. Sprinkle with icing sugar.

Note: To blind bake, place a sheet of greaseproof paper over raw pastry and cover with a layer of baking or dried beans.