Sicilian ricotta cheesecake with botrytis soaked figs

Sicilian ricotta cheesecake with botrytis soaked figs

4.9 7 ratings

Prep. 55 min

Total 30 h 25 min

12 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

You might also like...

Olive and fennel grissini

25 h 30 min

Turkey buffe and herby quinoa stuffing (MEATER+®)

6 h 20 min

Fig and walnut ice cream

8 h 40 min

No-bake coffee cake

7 h 30 min

Ricotta fruit tart

1 h 30 min

Passionfruit bavarois (Jude Blereau)

3 h

Crispy bread with tapenade

45 min

Banana tart tartin with chocolate sorbet

27 h 35 min

Davidson plum cheesecake slice

2 h 45 min

Ricotta and polenta chips

2 h 20 min

Panna cotta with rhubarb topping (George Calombaris)

25 h 15 min

Chocolate quinoa cake with peanut butter frosting

2 h 10 min