Name: Ricotta and chocolate cheesecake with grapes
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 12
Ingredients: 1 vanilla bean; 750 gram ricotta; 1/2 cup (175g) honey; 2 tablespoon caster (superfine) sugar; 2 teaspoon finely grated orange rind; 3 medium_piece free-range eggs; 150 gram dark chocolate (70% cocoa), chopped finely; 1 cup (160g) small red grapes; 150 gram little bunches red grapes, extra; 1 tablespoon honey, extra

Ricotta and chocolate cheesecake with grapes

This indulgence chocolate cheesecake recipe is made even more sweet with the addition of rich ricotta cheese. We've also swirled through juicy grapes and runny honey for a burst of natural sweetness.

Serves 12

Prep

25M

Cook

55M

Marinate

Total

1H 20M

Ingredients

1 vanilla bean

750 gram ricotta

1/2 cup (175g) honey

2 tablespoon caster (superfine) sugar

2 teaspoon finely grated orange rind

3 medium_piece free-range eggs

150 gram dark chocolate (70% cocoa), chopped finely

1 cup (160g) small red grapes

150 gram little bunches red grapes, extra

1 tablespoon honey, extra

Method

1.Preheat the oven to 150°C. Grease a 22cm springform pan; line base and side with baking paper, extending the paper 3cm above the edge.

2.Split vanilla bean in half lengthways; scrape seeds into a large bowl of an electric mixer. Add ricotta, honey, sugar and rind to bowl; beat with an electric mixer on medium-high speed for 3 minutes or until smooth.

3.Beat in eggs, one at time, until just combined. Stir in chocolate and half the grapes. Pour mixture into pan; top with remaining grapes.

4.Bake cheesecake for 55 minutes or until the centre is almost firm to touch. Cool in the oven with the door ajar.

5.Refrigerate cheesecake for 4 hours, or until firm.

6.Just before serving, top cheesecake with extra grapes; drizzle with extra honey.

Buy fresh ricotta cut from a wheel from a deli or from the deli counter of a supermarket for the best texture. Pre-packaged ricotta will be too wet for this recipe. Cooling the cheesecake in the oven after it has been turned off, ensures that it will cool slowly and prevent the top from cracking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook