Name: Vanilla ricotta cheesecake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 150 gram butter, softened; 3/4 cup sugar; 5 eggs, separated; finely grated zest of 1 orange; 2/3 cup ricotta cheese; 6 tablespoon plain flour; 1 cup walnut pieces, toasted; Glaze; 1/4 cup apricot jam; 2 tablespoon brandy; 50 gram shaved white chocolate, to decorate

Ingredients

150 gram butter, softened

3/4 cup sugar

5 eggs, separated

finely grated zest of 1 orange

2/3 cup ricotta cheese

6 tablespoon plain flour

1 cup walnut pieces, toasted

Glaze

1/4 cup apricot jam

2 tablespoon brandy

50 gram shaved white chocolate, to decorate

Method

1.Heat oven to 160C fan bake. Grease a 22cm springform cake tin and line the base with non-stick baking paper.

2.Beat together the butter and 1/2 cup measured sugar until pale and fluffy. Add the egg yolks, orange zest and ricotta, and beat to combine. Stir in flour and toasted walnuts.

3.In a clean bowl, beat egg whites until stiff. Gradually beat remaining sugar into egg whites until mixture is glossy. Fold a large spoonful of the egg-white mixture into the ricotta mixture, then fold in remaining egg whites.

4.Pour mixture into prepared cake tin and bake for 35 minutes or until risen and firm. Cool cake in the pan, then remove to a plate. To make the glaze, heat the apricot jam with brandy and brush to coat the cake. Scatter with shaved white chocolate. Slice to serve.

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Ingredients

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