Creamed Ricotta Cheesecake
For the cheesecake
400g amaretti biscuits
125g melted butter
750g creamed ricotta cheese
2×397g tins of condensed milk
125ml freshly squeezed lemon juice
10ml custard powder
250ml chilled cream
For the mixed berry compote
5ml vanilla extract
3 cups frozen mixed berries
To make the base, finely blend the amaretti biscuits in a food processor. Pour the crumbs into a mixing bowl, add half of the melted butter and mix well, then add the remaining butter a little at a time until the mixture sticks together.
Prepare a 23cm spring-form cake pan
by coating the inside with butter.
Use your fingertips to press the biscuit mixture into the pan to form a base about 5mm thick. Work the base up the sides with your thumb until it is about 4cm high, then chill it in the fridge for 15 minutes.
Preheat the oven to 180°C. To make the filling, whisk the ricotta, condensed milk, lemon juice, sugar and custard powder in a large bowl until it is smooth. Whip the chilled cream until soft peaks form and fold it into the ricotta mixture using a spatula. Pour this into the chilled base and bake for 30 minutes or until it is light brown on top. Do not open the oven during baking. Remove the cheesecake and cool it on a rack.
To make the compote, heat the sugar, water and vanilla extract in a medium saucepan until the sugar has dissolved, stirring gently with a wooden spoon. Add the frozen berries and simmer over a low heat. Once the berries have defrosted remove them from the liquid and set them aside. Turn up the heat and boil the liquid until it has reduced and is syrupy, then remove it from the heat, add the berries again and stir gently. Set the compote aside to cool as it and the cheesecake are best served at room temperature.
To serve, slice the cheesecake and spoon the compote on top of each slice. SERVES 8–10
Recipes and food production Peter Rose and Zian Oosthuizen
Styling Lauren Gormley and Mia Vincent Photographs Toby Murphy
This recipe originally appeared in HL June 2015