Ricotta cheesecakeSubscribe to Sainsbury's magazine
Decorate with sliced candied fruit or glacé fruit
- 3 tbsp large sultanas
- 2 tbsp sweet sherry
- 750g ricotta cheese
- 150g icing sugar
- 5 large eggs
- finely grated zest of 2 large oranges
- finely grated zest of 1 large lemon
- 60g whole candied peel, chopped
- 125g mixed blanched almonds and pine nuts
Preheat the oven to 180°C, fan 160°C, gas 4. Put the sultanas in a small bowl, add the sherry and 1 tablespoon of hot water from the kettle and leave to soak for 10 minutes.
Line the base and sides of a 25cm round springform cake tin with nonstick baking paper. Tip the ricotta into a large bowl, sift in the icing sugar and beat well to combine. Add the eggs, one by one, stirring well after each addition.
Drain the sultanas and add them to the mixture with the citrus zests, candied peel and the nuts. Stir once again to distribute the ingredients evenly. Spoon the mixture into the prepared tin.
Bake on the middle shelf of the preheated oven for 1 hour, until it feels lightly firm on top when gently pressed in the middle. Leave the cheesecake to cool in the tin, then chill before serving. Carefully release the cheesecake from the tin and transfer to a large plate. Finish with extra candied or glacé fruit, if you like.
This zesty cheesecake has a tantalising hint of southern Italy about it, where the combination of ricotta and candied peel is common. Delicious eaten just as it is, sometimes I like to serve it with fruit, such as roasted rhubarb, caramelised oranges, or a fruit compote, depending on the season, or decorate with extra candied peel