+P
LUM
SMA
KESWEETANDSAVOU
RYSAU
CESBAKED RICOTTA CHEESECAKE
SERVES 6-8
Beginthisrecipe1dayahead.Serve with
sweet plum sauce (recipe p 130).
100gunsalted butter, chopped
(^1) / 4 cup (55g) caster sugar
Finelygrated zest of^1 / 2 lemon
1 egg yolk
165g plain flour
250ml creme fraiche, to serve
Sweet plum sauce, to serve
RICOTTAFILLING
2eggs
80gcaster sugar
Finely grated zest of 1 lemon
250g cream cheese, at room
temperature
1 vanilla bean, split, seeds scraped
Bakefor25minutesoruntilthe pastry
is golden. Set aside to cool.
Forthe filling, in a stand mixer fitted with
thepaddleattachment,beateggsand
sugaruntilpaleandfluffy.Addlemonzest,
cream cheese and vanilla seeds, and beat
until smooth. Add cream and beat until well
combined. Add ricotta to cream cheese
mixture and beat until well combined.
Pourricottafillingovercooledbase.Bake
for50minutesoruntiljustsetwithaslight
wobbleinthecentre.Turnoffovenand,
withovendoorajar,coolcheesecakein
oven for 45 minutes. Remove from oven
andstandatroomtemperaturefor
45 minutes. Chill overnight or until set.
Remove cheesecake from pan, top with
creme fraiche and swirl with spoonfuls
of sweet plum sauce.
225mlpure(thin)cream
500gfresh ricotta (leftover from
chamomile whey carrots recipe, p 129,
or substitute store-bought)
Inastandmixerfittedwiththepaddle
attachment, beat butter, sugar and lemon
zest together until until pale. Add egg yolk
and beat until smooth. Add flour and beat
untiljustcombined.Turnoutontoalightly
floured surface and knead together. Flatten
dough into a disc, enclose in plastic wrap
andchillfor1hour.
Preheat oven to 180°C. Grease base and
side of a 22cm springform cake pan and line
with baking paper.
Usingaspatula,pressdoughevenlyinto
base or prepared pan. Prick all over with a
fork and chill for 15 minutes.
B O X I N G DAY
FO
ODS
AVERÈUSESEXTRARIC
OTT
A