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Ricotta cheesecake

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Pastry:

• 200g cake flour
• 80g butter
• 450g ricotta cheese
• ½ tsp (3ml) baking powder
• 1 tsp (5ml) grated lemon rind
• Pinch salt

Filling:

• 100g raisins
• Brandy, as needed
• 80g butter
• 2 tbsp (30ml) thick cream
• 100g sugar
• 2 egg yolks
• Amaretti or almond-flavoured biscuits

Chocolate sauce:

• 100g dark chocolate (90% cocoa)
• 100g cocoa powder
• 400ml cream
• 50g icing sugar
• About ¼ cup espresso coffee

Preparation method

Pastry:

  1. Place flour on a working surface, and make a well in the centre.
  2. Add half the butter (cut into small pieces), half the ricotta cheese, baking powder, lemon rind and salt.
  3. Stir to mix, and then knead to form a soft dough.
  4. Rest dough in fridge for 30 minutes.
  5. Roll dough into a thick rectangular shape, and then fold in the dough three times to create a parcel.
  6. Roll out again, and repeat process four times.
  7. Roll dough into a round shape to fit a baking dish.

Filling:

  1. Cover raisins with brandy, and soak to soften.
  2. Cream butter, sugar and egg yolks. Stir in ricotta cheese, cream and drained raisins.
  3. Sprinkle a thin layer of crushed biscuits over the prepared pastry base.
  4. Spoon filling on top.
  5. Bake at 200°C for about 40 minutes, or until set.

Chocolate sauce:

  1. Melt chocolate in a double boiler over boiling water.
  2. Turn off heat, add cream and stir to mix.
  3. Add cocoa powder and sugar, and whisk until very smooth.
  4. Stir in coffee, and stir to desired thickness.