Moderate
2 hours
Serves 22cm Cheesecake

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Ricotta Cheesecake

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Ingredients

  • Almond base:
  • 200g (1⅓ cups) LUCKY OVEN ROASTED ALMOND MEAL
  • 1 tablespoon brown sugar
  • 60g unsalted butter, melted
  • Filling:
  • 3 eggs
  • 110g (½ cup) caster sugar
  • 450g fresh ricotta
  • finely grated zest of half an orange
  • ½ teaspoon vanilla bean paste
  • 200g cream fraiche
  • 50g (⅓ cup) LUCKY OVEN ROASTED ALMOND MEAL
  • 200g fresh or frozen blueberries

Directions

  • 1. Preheat oven to 170°C. Grease a 22cm round springform cake pan and line base with baking paper.
  • 2. To prepare the base, combine the roasted almond meal, brown sugar and melted butter in a bowl and stir until well combined. Spread the mixture evenly over base of the cake tin. Refrigerate to set firm while preparing the filling.
  • 3. Place the eggs and sugar in a food processor and blend for 2 minutes or until the mixture turns pale and creamy. Add the ricotta, orange zest and vanilla bean paste and blend until smooth. Add the cream fraiche and the roasted almond meal and pulse until well combined.
  • 4. Pour into prepared pan. Scatter blueberries over the surface. Bake for 55-60 minutes or until light golden and just firm to touch. Run a knife around edges of cake. Set aside to cool completely in the tin.
  • 5. Remove spring form ring. Dust with icing sugar just before serving, if desired.
  • 6. Store in airtight container in the refrigerator for up to 5 days.

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