Ricotta Cheesecake

Name: Ricotta Cheesecake
Total time: 2 h 10 min
Yield: 8
Cuisine: International
Ingredients: Raisins; Marsala; Ricotta Cheese; Sugar; All Purpose Flour; Eggs; Cream; Creme Fraiche; Vanilla Extract; Salt; Butter; Egg Yolks; All Purpose Flour; Sugar

A luscious Italian dessert you can't miss: try this recipe for a creamy sheep’s milk ricotta, paired with sweet marsala wine and raisins.

BYTheo Randall,

Chef

11 October, 2012

serves for

total time

2 HR 10 MIN

ingredients

Raisins

80 g

Marsala

45 ml

Ricotta Cheese

450 g, Sheep variety

Sugar

100 g, Caster variety

All Purpose Flour

10 g

Eggs

3 (separated)

Cream

60 ml

Creme Fraiche

60 ml

Vanilla Extract

1 pods

Salt

0,5 g

Butter

100 g, Unsalted

Egg Yolks

All Purpose Flour

150 g

Sugar

50 g, Icing variety

Preparation

Soak the raisins in the marsala.

Add the caster sugar and flour to the ricotta and beat until smooth. Add the egg yolks, creams, marsala, raisins and vanilla pods. Beat the whites with salt. Fold in the ricotta mixture and pour into a spring form tin with cooked sweet pastry on the base. Bake for about 50 minutes at 160 ̊c

For the sweet pastry
Blend all ingredients together until dough is formed and chill for 30 minutes. Roll out and cut to size of spring form dish. Bake for 20 minutes. Cool down, then add ricotta mix.

Wine paring: Moscato d'Asti