serves 6
difficulty Moderate
equipment
  • electric mixer
  • 22cm round tin
  • non-stick baking paper
  • deep dish
author Olga
write-up Write Up
forked from ricotta cheesecake and moscato figs
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
350 g   350 g ricotta  
  1. preheat oven to 160°c (320°f).
  2. place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth.
  3. add the sugar and beat for 3-4 minutes or until the sugar is dissolved.
  4. gradually add the eggs, beating well after each addition.
  5. add the vanilla and lemon rind and beat until well combined.
  6. pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper.
  7. place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin.
  8. bake for 1 hour 10 minutes or until firm to touch.
  9. remove cheesecake from dish and allow to cool in the tin.
  10. place the figs and moscato in a bowl and toss to coat, refrigerate until needed.
  11. remove cheesecake from tin and refrigerate for a least 2 hours.
  12. spoon over figs to serve.
500 g   500 g cream cheese  
  1 cup 1 cup caster (superfine) sugar  
  4 whole 4 whole eggs  
  1 tsp 1 tsp vanilla extract  
  1 tbsp 1 tbsp finely grated lemon rind  
  6 whole 6 whole green figs  
  125 ml 125 ml moscato