Baked Ricotta Cheese, Fresh Figs and Maple Syrup
Cheesecake recipe with a twist, easy to make, works each time. Can be eaten anytime of the day.
Ingredients
- 250 grams digestive biscuits
- 125 grams unsalted butter
- 200 grams cream cheese
- 200 grams ricotta cheese
- 100 grams Greek yogurt
- 100 grams white granulated sugar
- 1 teaspoon vanilla essence
- 1 grated lemon rind from a small lemon
- 2 teaspoon lemon juice
- 3 medium eggs
- 6 fresh figs
- 30 grams pecan nuts
- 1½ tablespoon maple syrup
Instructions
For the Base
- Grease a 6cm-deep, 22cm round (base) spring form cake pan. Process biscuits until mixture resembles breadcrumbs. Add melted butter to the crushed biscuits and process again until all combined.
- Press the mixture over the base and sides of the pan. Refrigerate for at least 20 minutes for the base to set.
For the Cheesecake
- Preheat the oven to 180°C
- Mix the cream cheese, ricotta, yogurt, sugar, vanilla essence, lemon rind, lemon juice and eggs with a hand blender to combine.
- Pour the mixture into prepared pan and spread evenly with a spatula. Bake the cheesecake for 5 minutes at 180°C for a golden brown colour and then reduce the heat to 160° for the remaining 45 minutes.
- Bake until set. To check insert a wooden skewer in the center of the cake. If there is batter stuck to it then cook a bit longer. Take the cheesecake out of the oven and allow to cool for atleast two hours. Can be stored in the fridge for upto 5 days but i really doubt you will have any leftovers to store!
For the Garnish
- Wash the figs and cut into four. Decorate the cheesecake with figs and pecan nuts. Finally drizzle some maple syrup and decorate with fresh lavender if available at hand.