Ricotta and Sun-Dried Tomato Cheesecake
TM6 TM5 TM31

Ricotta and Sun-Dried Tomato Cheesecake

3.9 (19 ratings)

Ingredients

Pastry

  • 110 g plain flour, plus extra for dusting
  • 60 g unsalted butter, cold, diced
  • 35 g water, cold
  • 1 pinch fine sea salt
  • ¼ tsp dried thyme
    or ½ tsp fresh thyme leaves

Filling

  • 30 g unsalted butter
  • 30 g olive oil
  • 140 g onions, quartered
  • 3 garlic cloves
  • 20 g fresh basil leaves
  • 3 medium eggs
  • 2 egg yolks, from medium eggs
  • 500 g ricotta cheese
  • ½ tsp fine sea salt
  • ½ tsp ground black pepper, or to taste

Topping

  • 200 g sun-dried tomatoes in oil, plus 30 g of their oil
  • ½ tsp sweet paprika
  • 1 pinch fine sea salt

Nutrition
per 1 slice
Calories
1544 kJ / 369 kcal
Protein
12.3 g
Carbohydrates
20 g
Fat
26.6 g

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