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Sicilian ricotta cheesecake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Indulge in a decadent Italian ricotta cheesecake infused with hazelnuts and brandy.
Ingredients:
  • 75g (1/2 cup) hazelnuts
  • 480g (2 cups) fresh ricotta
  • 100g (1/2 cup) caster sugar
  • 125g (1/2 cup) sour cream
  • 2 eggs, lightly whisked
  • 1 x 100g pkt 70% cocoa dark chocolate, coarsely chopped
  • 95g (1/2 cup) mixed peel
  • 40.00 ml brandy
  • Icing sugar mixture, to dust
  • 150g (1 cup) plain flour
  • 55g (1/2 cup) almond meal
  • 60g (1/3 cup) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk
Instructions:
  • For the pastry, combine flour, almond meal, icing sugar, and butter in a food processor until mixture looks like fine breadcrumbs. Add egg yolk and pulse until dough just starts to come together. Transfer to a floured surface, knead until smooth, shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat your oven to a toasty 200°C. Roll out the pastry on a lightly floured surface into a 3mm-thick disc. Gently place the pastry into a 20cm round tart tin with a removable base, then trim any extra bits. Chill in the fridge for 15 minutes to relax.
  • Spread hazelnuts on a baking tray and toast in the oven for 10 minutes until lightly golden. Let cool for 5 minutes. Place hazelnuts on a tea towel, rub to remove skins, and roughly chop.
  • In a large bowl, mix together hazelnuts, ricotta, sugar, sour cream, egg, chocolate, mixed peel, and brandy.
  • Preheat oven to 200°C. Line pastry base with parchment paper and fill with pie weights, rice, or dried beans. Bake for 10 minutes. Remove paper and weights, then bake for another 10 minutes until golden. Lower oven temperature to 180°C.
  • Smoothly transfer the ricotta mixture onto the pastry base, ensuring an even surface. Bake in the oven for 45 minutes or until the filling is just set. Once done, turn off the oven. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour to prevent cracking. Afterward, cover with plastic wrap and refrigerate for 2 hours to chill. Before serving, dust with icing sugar.

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