Step 1
Preheat oven to 160°C/140°C fan-forced.
Step 2
Mix flour, cornflour, sugar and butter in a food processor until mixture resembles breadcrumbs. Add egg and milk until it starts to come together.
Step 3
Refrigerate the dough for about 1/2 hour in cling wrap.
Step 4
Using an electric mixer, beat ricotta, cream cheese, sugar, and vanilla until smooth, then add one egg.
Step 5
Roll dough on a sheet of baking paper and transfer to an oiled round tin (23 cm).
Step 6
Add the ricotta mixture, trim excess dough, and roll out to form the top of the cake. Press all edges together to seal.
Step 7
Bake for 50 minutes or until golden.
Step 8
To cool, turn off the oven and leave the cake inside for 4 hours with the door ajar. Refrigerate overnight.
Step 9
Dust cheesecake with icing sugar and cinnamon before serving.
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