Ricotta Cheesecake + Grab your FREE cookbook tomorrow

Remember when I shared that yummy chicken recipe and told you about the mini-cookbooks that Taste is releasing? Well tomorrow the first cookbook can be yours {as well as a case for the rest of the books}. The first book is free, and then the other 13 will be just $2 each when your buy your newspaper {The Courier Mail, The Daily Telegraph and Herald Sun, The Advertiser and WA’s The Sunday Times}.

Here’s a quick look at all the cookbooks that will be available.

I think you’ll like the chocolate and the weeknights one. And the light one. And the bake one too. OF ALL OF THEM. For 2 bucks you’ll be happy with them all.

When you grab one of the cookbooks and make something over the next two weeks, you could win a subscription to Taste Magazine. Just snap a photo of your creation, add the hashtag #hungryideas and tag me too @fatmumslim and share on Instagram. I can’t wait to see what you cook up. I’m looking forward to seeing your #hungryideas creations.

Here’s something I made from the Italian book.

Ricotta Cheesecake

Ingredients

1 1/2 cups plain flour
100g butter, chopped
2 tbs pure icing sugar
1 egg yolk
3 tsp cold water
750g fresh ricotta
1/2 cup caster sugar
2 eggs
2 tsp finely grated lemon rind
1 tsp vanilla bean paste
1/2 cup pouring cream
Fresh raspberries or blueberries, to serve

Method

♥ Lightly grease a 23cm round springform tin. Process the flour, butter and icing sugar in a food processor until the mixture resembles fine bread crumbs. Add egg yolk and water. Process until dough just comes together. Briefly knead. Use a straight-sided glass to press dough over base and sides of pan. Place in fridge for 10 minutes to chill.
♥ Meanwhile, process the ricotta. sugar, eggs, lemon rind and vanilla in a clean food processor until smooth. Add cream and process until just smooth.
♥ Preheat oven to 180°C fan forced. Pour ricotta mixture into prepared pan and smooth surface. Bake for 25 minutes, and then reduce the oven to 160°C and bake for another 15 minutes or until cake is set. Turn off oven and leave cake in oven with door ajar until cooled completely.

Don’t forget to grab the first cookbook tomorrow, and share whatever you cook up with the #hungryideas hashtag {and tag me too @fatmumslim}. Get cooking!