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.
