METHOD

1. Preheat oven to 160°C (325°F). Line the base of a 22cm round springform tin with non-stick baking paper. 
2. To make the vanilla pastry, place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes. Add the egg and extra yolk and beat until well combined. Add the cream, vanilla, flour and baking powder and beat to combine. 
3. Turn out onto a lightly floured surface, shape into a ball and divide in half. Roll 1 half between 2 sheets of non-stick baking paper to a 25cm x 45cm rectangle and refrigerate. Divide the remaining pastry in half again and roll each piece between sheets of baking paper to make 2 x 22cm rounds. Refrigerate 1 pastry round and place the other in the base of the tin. Refrigerate the tin for 5 minutes. Prick the base all over with a fork and bake for 8–10 minutes or until dry to touch. 
4. Place the ricotta, cream cheese, sugar and lemon rind in a clean bowl of the electric mixer and beat on medium speed for 3 minutes or until smooth. Add the eggs and beat until just combined. Mix the cornflour and juice in a small bowl. Add the cream, vanilla and cornflour mixture to the ricotta mixture and beat until just combined. 
5. Lightly grease the sides of the tin. Cut the pastry rectangle in half lengthways and use it to line the sides, pressing to join the base. Pour in the filling and fold the pastry over. Press the remaining pastry round on top and bake for 45 minutes. Cover with aluminium foil. Bake for 30 minutes or until golden. Refrigerate until cold.
   
6. Dust with icing sugar and cinnamon to serve. Serves 8–10
   

Photography: Chris Court