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Sicilian ricotta cheesecake with botrytis soaked figs

Sicilian ricotta cheesecake with botrytis soaked figs
4.9 7 rating
Prep. 55 min
Total 30 h 25 min
12 portions
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Ingredients

Botrytis soaked figs
  • botrytis semillon
    150 g
  • caster sugar
    70 g
  • vanilla bean cut into half lengthways, seeds scraped
    1
  • cinnamon quill
    1
  • star anise
    2
  • ground nutmeg
    2 pinches
  • dried figs
    150 g
Ricotta
  • full cream milk
    1800 g
  • white vinegar
    80 g
Shortcrust pastry
  • unsalted butter chilled and cut into pieces, plus extra for greasing
    100 g
  • plain flour
    230 g
  • salt
    1 pinch
  • icing sugar
    50 g
  • egg yolks
    3
Cheesecake filling
  • dark chocolate (70% cocoa) broken into pieces
    80 g
  • raw hazelnuts toasted
    40 g
  • cream cheese
    150 g
  • caster sugar
    100 g
  • sour cream
    100 g
  • eggs
    2
  • mixed peel
    40 g
  • brandy
    40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 160.5 mg
Protein 11.2 g
Calories 2127.7 kJ / 508.5 kcal
Fat 25.4 g
Fibre 2.8 g
Saturated Fat 12.1 g
Carbohydrates 55.6 g

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Focus on Ricotta 7 Recipes
Australia and New Zealand

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