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Ricotta Cheesecake with Fig Jam

Ricotta Cheesecake with Fig Jam
4.7 44 ratings
Prep. 20 min
Total 5 h 40 min
12 slices
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Ingredients

Almond Base
  • unsalted butter for greasing
  • unsalted butter soft
    20 g
  • roasted almonds (see tip)
    200 g
  • brown sugar
    60 g
  • fine sea salt
    1 pinch
Fig Jam
  • dried figs stems removed
    100 g
  • water
    100 g
  • sugar
    80 g
  • lemon juice only
    ½
Ricotta Cheesecake
  • sugar
    170 g
  • lemon thin peelings of skin only
    ½
  • egg whites from large eggs
    3
  • unsalted butter soft
    170 g
  • egg yolks from large eggs
    3
  • ricotta cheese
    250 g
  • fine sea salt
    1 pinch
  • self-raising flour
    80 g
  • baking powder
    1 tsp
  • ground cinnamon for dusting
    2 Tbsp

Difficulty

easy

Nutrition per 1 slice

Protein 9 g
Energy 1784 kJ / 426 kcal
Fat 27 g
Fibre 3 g
Carbohydrates 37 g

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