Sicilian ricotta cheesecake with botrytis soaked figs
TM6 TM5 TM31

Sicilian ricotta cheesecake with botrytis soaked figs

4.8 (5 ratings)

Ingredients

Botrytis soaked figs

  • 150 g botrytis semillon
  • 70 g caster sugar
  • 1 vanilla bean, cut into half lengthways, seeds scraped
  • 1 cinnamon quill
  • 2 star anise
  • 2 pinches ground nutmeg
  • 150 g dried figs

Ricotta

  • 1800 g full cream milk
  • 80 g white vinegar

Shortcrust pastry

  • 100 g unsalted butter, chilled and cut into pieces, plus extra for greasing
  • 230 g plain flour
  • 1 pinch salt
  • 50 g icing sugar
  • 3 egg yolks

Cheesecake filling

  • 80 g dark chocolate (70% cocoa), broken into pieces
  • 40 g raw hazelnuts, toasted
  • 150 g cream cheese
  • 100 g caster sugar
  • 100 g sour cream
  • 2 eggs
  • 40 g mixed peel
  • 40 g brandy

Nutrition
per 1 portion
Calories
2163.7 kJ / 515.1 kcal
Protein
12.3 g
Carbohydrates
56.9 g
Fat
26.9 g
Saturated Fat
15.2 g
Fibre
3.3 g
Sodium
146.4 mg

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