Ricotta Cheesecake with Fig Jam
TM6 TM5

Ricotta Cheesecake with Fig Jam

4.7 (35 ratings)

Ingredients

Almond Base

  • unsalted butter, for greasing
  • 20 g unsalted butter, soft
  • 200 g roasted almonds (see tip)
  • 60 g brown sugar
  • 1 pinch fine sea salt

Fig Jam

  • 100 g dried figs, stems removed
  • 100 g water
  • 80 g sugar
  • ½ lemon, juice only

Ricotta Cheesecake

  • 170 g sugar
  • ½ lemon, thin peelings of skin only
  • 3 egg whites, from large eggs
  • 170 g unsalted butter, soft
  • 3 egg yolks, from large eggs
  • 250 g ricotta cheese
  • 1 pinch fine sea salt
  • 80 g self-raising flour
  • 1 tsp baking powder
  • 2 Tbsp ground cinnamon, for dusting

Nutrition
per 1 slice
Calories
1784 kJ / 426 kcal
Protein
9 g
Carbohydrates
37 g
Fat
27 g
Fibre
3 g

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