Baked Cheesecake Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
200g biscuits, 2/3 savoury, 1/3 sweet.
100g butter
250g ricotta
250g mascarpone
2 tablespoons preserved lemon/ rinsed or 1 tbls orange peel (if you use the orange, add a pinch of salt)
3 tablespoons green olives chopped
Freshly ground black pepper
125ml sour cream
1 tablespoon flour
3 eggs
2 tablespoons chopped flat leaf parsley
Directions
Pre-heat the oven to 160º C. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Melt the butter and mix into the breadcrumbs. Spray a 20cm springform pan with baking spray and then press the crumbs into the pan to create a crust. Bake for 10 minutes. Mix the ricotta, mascarpone, peel, olives and eggs together but don’t overwork the mixture. Pour this mixture onto the crust and bake for about 40 minutes – or until the mixture springs back when touched lightly.
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.
NOTE: Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.
NOTE: Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven
