Fresh fruits not only add another level of flavour and texture to this cake, they look pretty too
55g caster sugar
185g plain flour
35g self-raising flour
2 tbsp white grape juice
A dash of vanilla extract
1 tbsp finely grated lemon rind
60ml lemon juice
220g caster sugar
½ cup slivered almonds, toasted
Grapes, figs and honey, to serve
Grease a 26cm springform pan.
Beat butter, sugar and egg in a small bowl with an electric mixer until combined.
Stir in half the sifted flours, then work in remaining flour by hand.
Knead pastry on a floured surface until smooth.
Press pastry over base of prepared pan; prick all over with fork.
Place on an oven tray; refrigerate for 30 mins.
Combine the currants, grape juice and vanilla extract in a bowl and leave to macerate.
Preheat the oven to 200°C.
Cover pastry with baking paper; fill with baking weights, bake for 15 mins or until browned lightly.
Cool. Reduce the oven temperature to 160°C.
To prepare the ricotta filling, place ricotta, mascarpone, rind, juice, sugar and eggs in a food processor; process until smooth. Stir in currant mixture.
Pour the ricotta filling over the base in the pan and bake for 40 mins.
Cool cheesecake in oven with door ajar; refrigerate for 3 hours or overnight.
Just before serving, decorate with almonds, grapes, figs and honey.