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Martha's ricotta cheesecake
Martha's ricotta cheesecake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in Martha Stewart's rich ricotta cheesecake topped with zesty citrus-vanilla compote for a taste of Italy at home.
Ingredients:
  • Caster sugar, for pan
  • 700g fresh ricotta (see Notes)
  • 6 large eggs, separated
  • 62.50 ml plain flour
  • 215.00 gm caster sugar
  • 2 tsp finely grated orange rind
  • 0.60 gm salt
  • 1 ruby red grapefruit or pink grapefruit
  • 1 navel orange
  • 53.75 gm caster sugar
  • 1/2 vanilla bean, split
  • Pinch of salt
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then grease a 22cm round springform pan and coat the base and sides with caster sugar, shaking off any excess.
  • In a food processor, blend the ricotta until creamy. Add egg yolks, flour, half the sugar, orange zest, and salt. Pulse until mixture is well combined.
  • Using an electric mixer, whip the egg whites until soft peaks form, then gradually add the remaining sugar until stiff, glossy peaks form. Carefully fold half of the egg white mixture into the ricotta mixture, followed by the rest until just combined. Pour the batter into the prepared pan and set it on a baking tray.
  • Bake until the top is golden brown and the center wobbles slightly. Allow to cool for 20 minutes, then carefully run a knife around the edges. Gently remove the sides of the pan, leaving the cheesecake on the base. Cool completely and refrigerate for at least 4 hours until chilled.
  • Prepare the Citrus-vanilla compote by carefully removing the rind from the grapefruit and orange with a small, sharp knife. Slice the rind into thin strips after removing the white pith. Segment the grapefruit and orange into a bowl, extracting the juice by squeezing the membranes. Discard the membranes and strain the citrus segments, saving the juice and segments separately.
  • 1. In a medium saucepan, bring water to a boil over high heat. Cook citrus rind for 1 minute, then drain and wipe the pan clean. 2. Add 1/4 cup of cold water and sugar to the saucepan. Scrape vanilla seeds from the pod and add both seeds and pod to the pan. 3. Over medium heat, bring the mixture to a boil while stirring constantly to dissolve the sugar. 4. Reduce the heat to low and add the reserved juice, rind, and salt. Cook for 2 minutes. 5. Remove the saucepan from the heat and allow the mixture to cool completely.
  • Remove the vanilla pod, then mix the reserved segments into the syrup gently. Serve the cheesecake with the compote.

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