Friday, January 25, 2013
Baked ricotta cheescake
The common advice when cooking for entertaining is not to try new recipes. Without fail, I ignore this advice. This baked ricotta cheesecake is a new-to-me recipe. It looked lovely and puffed-up like this when I took it out of the oven, then it sunk down into itself. It was served dusted with icing sugar, and poached nectarines (not ours, sadly) and raspberries, and went down very well. Not over-rich and cloying like your standard cheesecake, good for a summer evening dinner.
Baked ricotta cheesecake
900grams ricotta cheese (I used full-fat, I reckon I might try low-fat next time)
150g caster sugar
50g plain flour
1/2 cup sultanas soaked in orange juice
Grated zest of an orange
1 tsp vanilla extract
Heat oven to 150C. Grease and line a 23cm springform cake tin.
Whisk the ricotta cheese until smooth (I used a stand mixer). Add cream, caster sugar, flour and salt and mix in. Fold in sultanas, zest and vanilla extract. Whisk eggs in a jug, and with the motor running pour the eggs into the cheese mixture gradually.
Spoon into the tin. Shake the tin gently to flatten the top of the cake out and sprinkle with pine nuts.
Bake in the oven until golden brown, for an hour or until a skewer comes out clean.