So yesterday I made a cheesecake. One I made up. And it worked!! I love using ricotta because it’s lighter than cream cheese especially when you separate the eggs and fold the beaten whites through the mixture. I also used full fat Greek yoghurt for the texture of cream with the tang of sour cream. Now for the truly experimental part. Instead of a biscuit base I took Pavesini tiny little Italian sugar crusted biscuits which taste like savoiardi but are crisp instead of spongy dipped them for a few seconds in Marsala and lined the bottom and sides of the oiled springform tin. The Marsala gently permeates the cake as it cooks and caramelises the biscuits and with the combination of the eggs it gives an almost zabaglione flavour profile to the cake. Love it when an experiment goes well. 💥
Here’s the recipe:
Preheat oven to 170c. Dip pavesini biscuits in Marsala for five seconds and line an oiled 23 inch springform tin on the bottom and sides. Beat 500g fresh ricotta with 4 egg yolks and 3/4 cup caster sugar until fairly smooth. Add 170g full fat Greek yoghurt zest of 1 orange & 1 lemon 1 tsp Madagascan vanilla paste and beat again adding a little full fat milk to loosen up the mixture of too thick. Whisk egg whites until soft peaks form fold into mixture and pour into the tin being careful not to disturb the biscuits around the sides. Put into the oven for 45-50 minutes. Cake should be a wobbly and just set in the middle. Allow to cool in the tin then transfer to a serving dish.
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