Riverstone Kitchen's lemon ricotta torte

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Serves 12


1kg fresh ricotta, drained

300g cream cheese

zest of 6 lemons

9 free-range eggs

1 cup caster sugar

250ml pouring cream

50g cornflour

¼ tsp salt

1 tsp vanilla essence


Heat oven to 160°C degrees. Place ricotta and cream cheese in a mixing bowl. Using a paddle attachment, beat for 3-4 minutes on medium-high speed.

Add eggs, one at a time, until incorporated. Add remaining ingredients and mix until just combined (mixture will have a fairly runny consistency).

Pour into a baking paper lined cake tin, with removable base and bake for 60 minutes or until just set.

Refrigerate for at least 2 hours before serving.

 - Recipe supplied by Riverstone Kitchen, Oamaru.

 - Recipe requested by Shevaun Thomas.

If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.