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Sicilian ricotta cheesecake with botrytis soaked figs
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Ingredients
Botrytis soaked figs
- 150 g botrytis semillon
- 70 g caster sugar
- 1 vanilla bean, cut into half lengthways, seeds scraped
- 1 cinnamon quill
- 2 star anise
- 2 pinches ground nutmeg
- 150 g dried figs
Ricotta
- 1800 g full cream milk
- 80 g white vinegar
Shortcrust pastry
- 100 g unsalted butter, chilled and cut into pieces, plus extra for greasing
- 230 g plain flour
- 1 pinch salt
- 50 g icing sugar
- 3 egg yolks
Cheesecake filling
- 80 g dark chocolate (70% cocoa), broken into pieces
- 40 g raw hazelnuts, toasted
- 150 g cream cheese
- 100 g caster sugar
- 100 g sour cream
- 2 eggs
- 40 g mixed peel
- 40 g brandy
- Nutrition
- per 1 portion
- Calories
- 2163.7 kJ / 515.1 kcal
- Protein
- 12.3 g
- Carbohydrates
- 56.9 g
- Fat
- 26.9 g
- Saturated Fat
- 15.2 g
- Fibre
- 3.3 g
- Sodium
- 146.4 mg
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