Recipe adapted from Donna Hay Magazine
350g ricotta
500g cream cheese
1 cup caster (superfine) sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon rind
6 green figs
½ cup (125ml) moscato
Preheat oven to 160°C (320°F).
Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until the sugar is dissolved.
Gradually add the eggs, beating well after each addition.
Add the vanilla and lemon rind and beat until well combined.
Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 1 hour 10 minutes or until firm to touch.
Remove cheesecake from dish and allow to cool in the tin. Place the figs and moscato in a bowl and toss to coat, refrigerate until needed. Remove cheesecake from tin and refrigerate for a least 2 hours.
Spoon over figs to serve. Serves 6–8.
Enjoy!
It looks like a perfect treat for Easter!!! But I guess I'll have to make it without figs as they are not in season in Turkey yet. But I love the way it looks and I love the idea of crustless cheesecake!!!
ReplyDeleteTHIS LOOKS INCREDIBLE. I have never made a crustless cheesecake before. My cheesecake recipe is amazing, but i have been sworn to secrecy about the recipe... I am definitley going to try this.
ReplyDeleteWhat a gorgeous site you have here! This looks beautiful.
ReplyDeleteI've just come across your blog on Tastespotting. Great recipes and beautiful photos! I've just added you to my reader.
ReplyDelete