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Ricotta cheesecake with liqueur-soaked prunes
Ricotta cheesecake with liqueur-soaked prunes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • Melted butter, for greasing
  • 0.63 gm ground nutmeg
  • 2 125g pkts coffee cream biscuits (Tiffany brand)
  • 100g unsalted butter, melted
  • 150g pitted prunes
  • 40.00 ml Tia Maria liqueur
  • 420g fresh full-cream ricotta
  • 40g (1/3 cup, lightly packed) brown sugar
  • 3 eggs, at room temperature
  • 160mls (2/3 cup) thin cream
Instructions:
  • Combine the prunes and Tia Maria in a small bowl to kick off the ricotta filling.
  • Let it sit covered for 30 minutes to allow the flavors to infuse.
  • Lightly grease a 3.5cm-deep, 22.5cm fluted shallow flan tin with a removable base using melted butter.
  • For the base, crush the biscuits in a food processor until finely crushed. Alternatively, place the biscuits in a sealed plastic bag and crush with a rolling pin. Combine the crumbs with melted butter in a small bowl until well mixed.
  • Press the mixture evenly over the inside of the prepared pan using the back of a metal spoon to cover the base and sides. Chill on a baking tray in the fridge for 20 minutes until firm. Preheat oven to 160°C.
  • For the ricotta filling, combine ricotta and sugar in a food processor. Blend for 2-3 minutes, scraping down the sides occasionally, until smooth. Gradually add eggs one at a time, blending until smooth after each addition.
  • Pour the flavorful Tia Maria from the prunes into the ricotta mix, saving the prunes for later. Mix in the cream and blend for 10-20 seconds until just combined.
  • Strain the ricotta through a fine mesh strainer into a bowl using the back of a wooden spoon. Use an electric mixer on medium-low to blend in the sugar. Add the eggs one at a time, mixing well after each addition. Slowly blend in the strained Tia Maria and cream on low speed until just combined.
  • Take the tin out of the fridge and evenly place prunes on the biscuit base. Pour the ricotta mixture over the prunes. Bake in a preheated oven for 40-45 minutes until the center slightly trembles when tapping the side of the tin.
  • Allow the dish to cool in the oven with the door slightly ajar for 1 hour. Transfer to a wire rack to cool completely for 1 hour. Refrigerate covered with plastic wrap for at least 3 hours, ideally overnight, until thoroughly chilled.
  • Presentation time! Gently release the cheesecake from the tin and dust with ground nutmeg. Slice into wedges with a sharp, hot-water-rinsed knife, wiping clean after each cut.

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