This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours. Cover and keep in the fridge if doing this. The biscuit base is very thin and gives a wonderful little bit of crunch.
|60 g||Butter, melted|
|5||Digestive biscuits, crushed|
|¼ cup||Hazelnuts, toasted and ground|
|340 g||Ricotta cheese (Main)|
|125 g||Mascarpone (Main)|
|½ cup||Caster sugar|
|1 ½ Tbsp||Candied peel, chopped (Main)|
|½ tsp||Vanilla extract|
|1 small||Lemon, zest and juice (Main)|
|¼ cup||Lemon curd, or passionfruit curd (Main)|
|150 ml||Cream, whipped|
|1 serving||Candied orange, or lemon, to serve, optional|
- Grease a 20cm spring-form cake tin.
- Mix the butter, biscuits and hazelnuts together, then press into the base of cake tin. Cover and place a plate on top with some weights to press it down. Place in the fridge to firm up. (This can be done overnight).
- Heat the oven to 180C.
- Place the ricotta, mascarpone, sugar and egg yolks in a large bowl and beat together.
- Whisk egg white until soft peaks form and fold through mixture with candied peel, vanilla, lemon zest and juice.
- Spoon mixture into biscuit base and bake for 40 minutes. It should remain a little wobbly in the centre. Remove from oven and allow to cool.
- To serve, fold lemon or passionfruit curd through whipped cream and spead a thin layer on top of lemon ricotta cake. Decorate with clementine slices, if using.
Whisked egg whites should be of a similar consistency to the cheese mixture. Fold one tablespoon of egg white through first, then add remainder and fold through.