Torta di ricotta

Serves 10-12 Desserts and puddings

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Method

Preheat the oven to 180C/160C Fan/Gas 4. Line the bottom and sides of a 23cm springform cake tin with foil (foil is stronger than baking parchment and stops any water from the water bath getting into the cake).

Place the biscotti in a plastic bag and bash with a rolling pin to break them into crumbs. Transfer to a bowl.

Melt the butter in a saucepan over a low heat. Pour it over the crushed biscotti and mix well.

Using your fingers, press the buttered crumbs into the bottom of the prepared tin, then flatten them further using the base of a glass. Bake for 8-10 minutes, until golden brown. Place the tin on a wire rack to cool completely.

Meanwhile, beat the cream cheese in a bowl with an electric hand mixer until smooth; this should take around 2 minutes. Add the ricotta and sugar and beat until combined and smooth. Beat in the eggs one at a time. Add the cornflour, vanilla and citrus zest and beat just until incorporated. Pour this mixture over the cooled biscotti base and spread evenly.

Place the cake tin inside a large, deep roasting tin, then pour in enough boiling water to come halfway up the sides of the tin.

Bake for 60-70 minutes, or until the sides are set but the centre is still slightly wobbly. Transfer the tin to a wire rack and allow to cool completely, then cover with cling film and chill for at least 8 hours. Serve with a dusting of icing sugar.