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italian-style ricotta cheesecake
Recipe

italian-style ricotta cheesecake

Prep:
20 min
Cooking:
50 min
Serves:
12
Ingredients Method

375g smooth ricotta

1/2 cup (120g) crème fraîche

2 Pace Farm Eggs

1/2 cup (110g) caster sugar

1/4 cup (35g) hazelnuts, toasted, coarsely chopped

1/4 cup (35g) slivered almonds, toasted

80g dark chocolate, finely chopped

1/3 cup (55g) mixed peel

1 teaspoon finely grated orange rind

1 teaspoon ground cinnamon

2 tablespoons brandy (optional)

Whipped cream, to serve (optional)

 

PASTRY

1 1/2 cups (225g) plain flour

1/3 cup (55g) icing sugar mixture

125g chilled butter, chopped

1 Pace Farm Egg yolk

2 teaspoons chilled water

 

CANDIED CITRUS SLICES

1/2 cup (110g) caster sugar

1 orange, thinly sliced

1 mandarin, thinly sliced

1 orange, zested

  1. Process flour, icing sugar and butter in a food processor. Add in the egg yolk and water to form a dough.

  2. Roll out into a disk shape.

  3. Line a 22cm round fluted tart tin with removable base with pastry and place in the fridge.

  4. Preheat oven to 200°C.

  5. Line the pastry with baking paper and fill with baking weights.

  6. Bake for 10 mins.

  7. Remove the weights and bake for a further 10 mins.

  8. Mix together the ricotta, crème fraîche, eggs and sugar.

  9. Add hazelnuts, almonds, chocolate, mixed peel, orange rind, cinnamon and brandy