Baked ricotta

Baked ricotta. Photo / Ian Jones

Makes 25cm x 5cm tin

800g ricotta cheese
2 eggs
1 vanilla bean, split and seeds scraped
225g icing sugar, sifted

1 Preheat the oven to 150C.

2 In a large bowl, whisk together the ricotta and the eggs. Whisk in the vanilla seeds and then mix in the icing sugar.

3 Spoon the ricotta mixture into the greased tin and cover with non-stick paper and tin foil.

4 Place into a bain-marie and bake for 40 minutes, or until firm.

5 Remove foil, wrap in cling-film and refrigerate overnight. Turn out and slice. Serve with fresh poached peaches, honey and toasted macadamia nuts.