1 packet of Anzac biscuits
melted butter, approx. 125g
1 can of Agroski poppy seed pate mixture
1 kg ricotta cheese
3 large eggs at room temperature (one will need to be seperated)
3/4 cup fine white sugar
2 tbs vanilla sugar
1. Whiz up your Anzac biscuits until they resemble a course like powder.
3. Line a round 22 cm baking tray with baking paper, press the biscuit mixture into your tin.
5. Mix ricotta, remaining two eggs, both the sugars until your cheese resembles a rich and smooth paste.
7. Bake in the oven for approximately 45 minutes or until the cheese mixture is just set but slightly wobbly. Turn your oven off, leave the door ajar for a further hour and let the cake mixture cool down completely.
Note re baking: the Anzac biscuit and mutter mixture will leek some of the butter so ensure that you line the bottom of your oven with more baking paper.