Dessert

Pecan and ricotta cheesecake

Pecan and ricotta cheesecakeGood Food
12
20M
1H
1H 20M

Ingredients

Ricotta filling

Method

1.Preheat oven to 170°C (150°C fan-forced). Combine biscuit and butter. Press over base of a 23cm springform pan. Chill for 30 minutes, until firm.
2.Meanwhile, to make ricotta filling, use an electric mixer to beat ricotta, almond meal, sugar and vanilla until smooth. Add eggs one at a time, beating well after each addition. Fold in nuts.
3.Pour filling into pan over biscuit base. Bake for 1 hour, until lightly golden and just set. Mixture may still be a little wobbly in centre. Cool in pan, then chill until cold.
4.To make pecan toffee, grease a baking tray. Heat caster sugar and 1 tablespoon of water in a small pan on low for 4-5 minutes, until a deep amber colour.
5.Add pecans and shake to coat. Pour onto tray and cool. Using a rolling pin, roughly crush toffee. Scatter toffee and strawberry over wedges of cake, dust with icing sugar and serve.

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