Ricotta Cheesecake Recipe
This cheesecake takes a little more time and care in the preparation, but is WELL worth the end result!
Ricotta Cheesecake Ingredients700g ricotta cheese, well drained (light is fine)
3 eggs
3/4 cup whipped cream (for topping)
1/3 cup rum
1/3 cup butter, softened (for pasty base)
1/4 cup mixed candied fruit, finely chopped
1/4 cup raisins
1/2 cup sugar (for filling)
2 tablespoons sugar (for pastry base)
2 tablespoons finely chopped blanched almonds
2 tablespoons powdered sugar (for topping)
3 tablespoons plain flour (for filling)
3/4 cup plain flour (for pastry base)
1 teaspoons shredded orange peel
1 teaspoon vanilla essence
1/4 teaspoon salt (for filling)
1/8 teaspoon salt (for pastry base)
Mixed candied fruit/ slivered almonds/ extra raisins (to garnish)
Ricotta Cheesecake Directions
This recipe needs to be completed in four separate steps.
First, soak the fruit (as described below).
Second, make and bake the cheesecake pastry base.
Third, make the cheesecake filling and bake it.
Fourth, make the garnish.
So, firstly, the soaking...
Pour rum over the quarter cup of mixed fruit and the quarter cup of raisins.
Allow to stand at room temperature for 1 – 2 hours (the longer the better because they soak up the rum!).
Then the base...
Preheat oven to 250 degrees Celcius/ 475 degrees Farenheit.
Mix together 3/4 cup plain flour with 1/3 cup butter, 2 tablespoons sugar and 1/8 teaspoon salt until well combined.
Press cheesecake pastry mixture into the bottom of an ungreased 22cm/ 9in springform cheesecake pan.
Bake for 5 minutes then remove from oven and allow to cool at room temperature.
And the filling...
Reduce oven temperature to 180 degrees Celcius/ 350 degrees Farenheit.
Beat ricotta cheese, remaining sugar, flour, salt eggs, orange rind and vanilla essence until mixture is creamy and has no cheese or flour lumps. (If you’re using an electric mixer, this should take less than 5 minutes.)
Beat in the rum-soaked fruit, as well as the blanched almonds.
Pour entire mixture into the pastry base.
Bake for approximately 1 hour and 20 minutes (ie, 80 minutes), but do keep an eye on it because it may need a few minutes longer.
You're looking for the cheesecake's centre to be set, and for the top to be a beautiful and rich golden-brown.
Remove from oven and refrigerate for 12 hours.
And finally, the topping...
In a small bowl, beat the whipping cream together with the two tablespoons of powdered sugar until stiff.
Spread over the cheesecake.
Decorate the top with candied fruit.
Serve and – above all – enjoy!
Note: This cheesecake doesn't keep well for more than about 48 hours.
Serves: 10.
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