Warren Elwin does some cheesy entertaining.
Ingredients
| 100 g | Gingernuts |
| 100 g | Malt biscuits |
| ½ tsp | Ground mace |
| ½ tsp | Ground nutmeg |
| 60 g | Butter, unsalted and melted |
| 250 g | Cream cheese (Main) |
| 200 g | Ricotta cheese (Main) |
| 100 g | Mascarpone (Main) |
| ½ cup | Caster sugar |
| 1 | Egg yolk |
| 2 | Eggs |
| ½ tsp | Salt |
| ½ | Vanilla pods |
| 1 | Orange, zested |
| 1 | Lemon, zested and juiced |
To serve
| 1 serving | Chocolate, grated, to decorate |
| 1 serving | Fruit syrup, to glaze |
Directions
- Blitz gingernuts and malt biscuits with mace and nutmeg until smooth. Add butter and mix well. Press into a square (20cm) baking tin and bake at 180C for 10 minutes. Cool.
- Beat cream cheese, ricotta and mascarpone with caster sugar until super smooth. Add eggs and beat until incorporated and smooth. Fold in salt, the seeds of ½ a vanilla pod, the zest of 1 orange and 1 lemon, and the juice of the lemon (or the orange). Evenly pour mixture over the base and bake at 150C for about an hour until the centre is set but still wobbly. Cool.
- Slice into finger-sized squares and dust with grated chocolate or glaze with a fruit syrup.