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

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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