Sicilian baked ricotta cheesecake
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
For this recipe, make sure you buy fresh ricotta from the deli section of the supermarket. Packaged ricotta is too soft and will affect the texture.
Ingredients
Filo pastry
4 sheet(s)
Reduced-fat ricotta cheese
500 g
Egg(s)
2 medium, lightly whisked
Dark chocolate
100 g, coarsley chopped
Dried mixed peel
½ cup(s), (85g)
Caster sugar
2 tbs
Orange rind
1 tsp, finely grated
Natural essence
1½ tsp, (almond)
Oil spray
4 x 3 second spray(s)
Instructions
1
Preheat the oven to 180°C.
2
Lightly spray a filo sheet with oil. Fold in half crossways. Repeat with remaining filo sheets. Layer filo sheets, turning each square slightly, to create a star shape. Transfer to a 23cm fluted tart tin with a removable base.
3
Combine the ricotta, egg, chocolate, mixed peel, sugar, rind and essence in a medium bowl and stir until combined. Spoon into the pastry case and smooth the surface with the back of a spoon. Bake for 20 minutes or until just set in centre and pastry is golden brown. Transfer to a wire rack to cool completely.
4
Remove the cheesecake from the pan and transfer to a serving plate.
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