Chocolate ricotta cheesecake with candied fruit

Chocolate RICOTTA CHEESECAK Ewith candied fruit
1H 35M
1H 55M


Ricotta cheesecake layer
Chocolate ganache


Ricotta cheesecake layer

1.To make ricotta cheesecake layer beat cream cheese in a small bowl with an electric mixer until smooth. Add ricotta and sugar and beat for 2 minutes or until smooth. Add eggs and liqueur and beat until just combined. Stir in glacé fruit.
2.Preheat oven to 160°C/325°F. Grease a 25cm (10-inch) springform pan and line base and side with baking paper.
3.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until smooth. Let cool 10 minutes
4.Meanwhile, beat butter and sugar in a small bowl with an electric mixer for 5 minutes or until pale and fluffy. Beat in eggs, one at a time, until just combined. Stir in ground almonds, sifted flour and cocoa, and melted chocolate. Spread chocolate mixture into pan. Pour ricotta cheesecake layer over chocolate layer
5.Bake cheesecake for 1 hour 5 minutes or until slightly wobbly in the centre. Cool in oven with the door ajar
6.Meanwhile, make chocolate ganache by bringing the cream almost to the boil in a small saucepan, remove from heat. Add chocolate and stir until smooth. Stand 15 minutes or until ganache is spreadable
7.Place cheesecake on a plate or cake stand. Spread ganache on top of cake and decorate with clementines. Stand until set or refrigerate 30 minutes

You can substitute glacé fruit with others of your choice. Cut the cake with a hot knife. Wipe the blade clean between cuts.


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