Ricotta Cheesecakes
Serves N/A
Prep Time 30 mins
Cooking 152 mins
Level medium
Ingredients
- 400g Plain Flour
- Water
- Salt
- 55g Soft Lard or Butter
- 55g Margarine
- 500g Hanini Irkotta
- 4 Eggs
- Pepper
Put the flour in a mixing bowl; add enough water to make stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry still feels sticky add more flour. Roll the pastry out 0.25mm thick on a floured board, spread the lard or butter over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time. For the filling, mash the Hanini Irkotta with a fork and mix well with the salt and the eggs. Roll out the pastry and cut into 9cm diameter circles. Spoon some mixture in the lower half of the circle. Fold over the pastry and press the edges together to form half a circle. Bake in a hot oven at 400ºC for 20-25 minutes or until golden brown.
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