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Ricotta Cheesecake Recipe
|Sultanas||2 Ounce (50 Gram)|
|Ricotta cheese||12 Ounce (350 Gram)|
|Egg yolks||3 , beaten (Size 3)|
|Caster sugar||4 Ounce (100 Gram)|
|Ground almonds||2 Ounce (50 Gram)|
|Chopped mixed peel||2 Ounce (50 Gram)|
|Finely grated lemon rind||1|
|Finely grated orange rind||1|
|Vanilla sugar||1 Tablespoon (For Dusting)|
|Orange zest||1 Teaspoon (To Decorate)|
|Lemon zest||1 Teaspoon (To Decorate)|
Serving size: Complete recipe
Calories 1660 Calories from Fat 561
% Daily Value*
Total Fat 63 g97.5%
Saturated Fat 32.6 g163.1%
Trans Fat 0 g
Cholesterol 728.8 mg
Sodium 317.5 mg13.2%
Total Carbohydrates 208 g69.5%
Dietary Fiber 12.9 g51.6%
Sugars 163.5 g
Protein 52 g103.8%
Vitamin A 50.2% Vitamin C 209.7%
Calcium 93.7% Iron 23.9%
*Based on a 2000 Calorie diet
Grease and lightly flour a 7 in/18 cm round cake tin.
Mix sultanas and rum, leave for 30 mins.
Meanwhile, sieve the ricotta cheese into a bowl, then beat in the egg yolks and caster sugar.
Fold in the almonds, mixed peel, grated rinds and the sultana mixture.
Mix well and pour into prepared tin.
Bake for 30-40 mins, or until firm and shrunken from the sides of tin.
Turn the oven off, open the door and leave the cheesecake to cool with the oven door ajar.
When cool, carefully remove the cheesecake from the tin.
Dust with vanilla sugar and decorate with orange and lemon zest to serve.
For an extra-rich treat, serve the cheesecake with whipped cream.