SICILIAN RICOTTA CHEESECAKE
Courtesy of Joy Hawes
Preparation time: 35 minutes + 6 hours
chilling
Total cooking time: 50 minutes
Ingredients
- 250 g plain chocolate biscuits
- 125 g butter, melted
- 500g ricotta cheese
- 250 g cream cheeae, softened
- 1/2 cup caster sugar
- 3 egg yolks
- 2 teaspoons finely grated orange rind
- 180 g mixed glacé fruit, chopped
- 1/2 Cup finely chopped chocolate
- icing sugar, to dust
Method
Brush a 25 cm round springform tin with
melted butter or oil and line the base and side
with non-stick baking paper. Process the
biscuits in a food processor for 20 seconds until
finely crushed. Stir in the butter and mix until
well combined. Spoon into the tin, pressing
evenly and firmly over the base, and then
refrigerate. Preheat the oven to l80°C.
Beat the ricotta, cream cheese-and caster
sugar for 3 minutes, or until smooth Beat in the
yolks and rind.
Stir in the glacé fruit, peel and chocolate
until well mixed. Spoon evenly over the crust
and smooth.
Bake for 50 minutes, or until the top is
golden brown and the filling almost firm. Cool
in the tin, then cover and refrigerate for at least
6 hours. Remove from the tin and dust with
sifted icing sugar.
Cooks File
Storage time: Will keep, covered and
refrigerated, for up to three days but is
unsuitable to freeze