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Ricotta cheesecake with red grapes in a wine caramel
Ricotta cheesecake with red grapes in a wine caramel
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Prep Time:
Cook Time:
Orange ricotta cheesecake with caramelised grapes.
Ingredients:
  • 165g (3/4 cup) caster sugar
  • 1kg fresh ricotta
  • 6.60 gm vanilla extract
  • 4 eggs
  • 35g (1/4 cup) plain flour
  • 60ml (1/4 cup) pouring cream
  • 40.00 ml chopped candied orange zest
  • Finely grated zest of 1 orange
  • 40g chopped dark chocolate
  • 110g (1/2 cup) caster sugar
  • 500g red seedless grapes
  • 20.00 ml rosemary leaves
  • 60ml (1/4 cup) red wine
  • 40.00 ml pine nuts, roasted
Instructions:
  • 1. Preheat oven to 160°C. 2. Blend sugar and ricotta in a food processor until velvety. 3. Mix in vanilla, eggs, and flour until fully incorporated, then gently fold in remaining ingredients. 4. Transfer the batter into a greased and floured 22cm springform pan and bake for 1 hour, or until the center of the cake has a slight jiggle. 5. Turn off the oven and let the cake rest inside for 15 minutes before cooling. 6. Once cooled, remove from the oven and let it cool completely.
  • In a deep pan, melt sugar with 200ml water, then simmer without stirring until a caramel forms. Be cautious as it may spit. Stir in grapes, rosemary, and wine until smooth. Strain mixture through a sieve and let caramel and grapes cool separately.
  • When ready to serve, garnish the cheesecake with grapes and fresh rosemary, sprinkle with pine nuts, and drizzle with wine caramel.

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