About this recipe:A super-rich Italian take on cheesecake. Shortcrust pastry cases are filled with a sweetened egg, cream, ricotta cheese and glace cherry filling. It's the perfect indulgent treat for dessert.
Makes: 2 cheesecakes
150g caster sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
900g ricotta cheese
170g finely chopped glace cherries
2 (23cm) unbaked shortcrust pastry cases
2 whole glace cherries
1 tablespoon icing sugar for dusting
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Beat the eggs, sugar, lemon zest and vanilla together in a mixing bowl until light coloured and fluffy, about 10 minutes.
Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pastry cases.
Bake in preheated oven for 10 minutes. Reduce heat to 170 C / Gas 3 and bake until set, about 50 minutes more.
Cool on racks. When cheesecakes are completely cool, dust with icing sugar and decorate by placing 1 whole cherry in the centre of each cheesecake
If you can get your hands on green and red glace cherries, it will add an additional festive feel.