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Ham and baked ricotta cheesecake platter
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Prep Time:
80 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Create a platter of savory baked ricotta rounds with Christmas ham, perfect for an easy make-ahead meal.
Ingredients:
  • 300g fresh ricotta
  • 125.00 ml vintage cheddar, grated
  • 82.50 ml parmesan, grated
  • 2 egg yolks
  • 20.00 ml fresh thyme leaves
  • 20.00 ml fresh chives, finely chopped
  • 57.50 gm walnuts
  • 12.00 gm icing sugar
  • 1 bunch watercress, sprigs picked
  • Leftover ham, chilled, sliced (see Notes)
  • 2 bunches asparagus, trimmed, steamed
  • 250g Amoroso truss tomatoes
  • 400g tomato medley mix, large tomatoes halved
  • 62.50 ml fresh basil leaves
  • 400g loaf crusty bread, sliced
  • 89.38 gm honey
  • 56.88 gm extra virgin olive oil
  • 30.00 ml cider vinegar
  • 40.00 ml fresh basil leaves, finely shredded
Instructions:
  • Preheat your oven to 200C/180C. Grease two 11cm round springform pans that are 4cm deep, and line the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pans.
  • Combine ricotta, cheddar, parmesan, egg yolks, thyme, and chives in a bowl. Season with salt and pepper, then mix until smooth. Divide the mixture evenly into pans, pressing down firmly with a spatula to level the tops. Place the pans on a baking tray, season with more salt and pepper, and bake for 30 to 40 minutes until golden and firm. Allow it to cool before serving.
  • Heat a small non-stick frying pan over medium heat. Add walnuts and stir continuously for 2 to 3 minutes until toasted. Sprinkle sugar over the walnuts and continue stirring for 1 minute until the sugar melts, caramelizes, and coats the walnuts. Transfer the mixture to a baking paper-lined tray and allow it to cool.
  • Prepare the Honey Basil Dressing by combining honey, oil, and vinegar in a small bowl. Mix in fresh basil and season with salt and pepper to taste.
  • Gently lift the cheesecakes out of the pans. Place watercress, cheesecakes, ham slices, asparagus, and tomatoes on a serving board or platter. Sprinkle with walnuts and basil. Drizzle with dressing and serve with crusty bread.

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