Italian Ricotta Cheesecake

serves 8-10 Prep Time 30 minutes   Cook Time 45 minutes   Rated:

This beautiful fragrant cheesecake is a bit of an under achiever as far as looks go, but certainly delivers when it comes to flavour. My son who lived in Italy for 2 years was transported back there when he had his first bite. Even though I hadn't mentioned Italy to him, he asked me immediately what it was called. And of course, I had to answer with something as boring as Ricotta Cheesecake. He insisted I add the 'Italian' to the title. So there you have it.

I did love the crispy honeyed pastry. I think you will too. Merry Christmas!

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Preheat oven to 180°C. Line an oven tray with baking paper and place a removable base cake tin on top.


Line the cake tin with 2 sheets of filo, allowing it to overhang. Brush with butter. Continue until all the filo has been used alternating which way you place the filo so all the sides of the tin are covered.


Place the eggs, yolks, honey, vanilla and sugar into the Thermomix, combine 20 sec/speed 6. Add the doTERRA oils, candied peel, zest, flour, vanilla and almond meal, mix 10 sec/speed 4. Scrape bowl and add ricotta. Combine with spatula.


Pour the mixture into the tin, then gently fold over the filo that's over hanging, curling them over as you go, to make loose rosettes of pastry. Bake for 40-45 minutes, until the pastry is crisp and filling lightly firm to the touch.


Brush melted honey over the cake and dust with icing sugar. Leave to cool before slicing.


This will keep well in the fridge for up to a week.

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