Ricotta cheesecake

Ricotta cheesecake

By
From
How I cook
Makes
10 slices
Photographer
Jason Lowe

This cheesecake has a hint of southern Italy about it, where the combination of ricotta and candied peel is popular. Incredibly simple to make, it doesn’t require any baking skills, just good ingredients. Exact quantities are not imperative and you can add almost any flavourings you like. Also, you can make it ahead and keep it in the fridge for a couple of days. It can be eaten just as it is, but I like to serve it with roasted rhubarb, caramelised oranges, or a fruit compote, such as apricot.

Ingredients

Quantity Ingredient
2 tablespoons sultanas
2 tablespoons pedro ximénez sherry
1 tablespoon warm water
500g ricotta cheese
250g mascarpone
150g icing sugar
4 organic free-range large eggs
1 orange, finely grated zest
1 lemon, finely grated zest
4 tablespoons candied peel, chopped
60g pine nuts

Method

  1. Preheat the oven to 170°C. Put the sultanas in a bowl, add the sherry and warm water and leave to soak for 10 minutes to plump up.
  2. Line the base and sides of a loose-bottomed 23cm round cake tin with baking parchment.
  3. Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well to combine. Beat in the eggs, one by one.
  4. Drain the sultanas and add to the mixture with the orange and lemon zests, candied peel and half of the pine nuts. Stir once again to distribute the ingredients evenly.
  5. Pour the mixture into the prepared tin and scatter the remaining pine nuts over the surface. Bake on the middle shelf of the oven for 50 minutes to 1 hour until the cheesecake feels lightly firm on top when gently pressed in the middle. Leave to cool in the tin, then chill before serving.
  6. Carefully unmould the cheesecake onto a large plate and serve.
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