Italian Ricotta Cheesecake

Name: Thermomix recipe: Italian Ricotta Cheesecake
Prep time: 30 min
Cook time: 45 min
Ingredients: 100 Grams butter melted; 250 Grams filo pastry sheets; 3 eggs; 3 egg yolks; 40 Grams honey; 2 Teaspoons vanilla bean paste; 50 Grams raw caster sugar; 2 Drops doTERRA Oils ginger. Or 1/2 teaspoon of ground ginger; 2 Drops doTERRA cardamom oil or 1/2 teaspoon ground cardamon; 1 Drop doTERRA black pepper oil; 3 Drops doTERRA cinnamon bark oil or 3 teaspoons of ground cinnamon; 3 Drops doTERRA lemon oil or the zest of 1 lemon; 3 Drops doTERRA wild orange oil or the zest of 1 orange; 80 Grams candied citrus peel, chopped; 1 lemons zest, finely grated; 1 orange, zest finely grated; 2 Tablespoons plain flour; 50 Grams almond meal; 500 Grams ricotta, well drained; 3 Tablespoons honey warmed or melted; 20 Grams icing sugar

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

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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Need

100 Grams butter melted BUY
250 Grams filo pastry sheets
3 eggs
3 egg yolks
40 Grams honey
2 Teaspoons vanilla bean paste BUY
50 Grams raw caster sugar BUY
2 Drops doTERRA Oils ginger. Or 1/2 teaspoon of ground ginger BUY
2 Drops doTERRA cardamom oil or 1/2 teaspoon ground cardamon
1 Drop doTERRA black pepper oil BUY
3 Drops doTERRA cinnamon bark oil or 3 teaspoons of ground cinnamon BUY
3 Drops doTERRA lemon oil or the zest of 1 lemon BUY
3 Drops doTERRA wild orange oil or the zest of 1 orange BUY
80 Grams candied citrus peel, chopped
1 lemons zest, finely grated
1 orange, zest finely grated
2 Tablespoons plain flour BUY
50 Grams almond meal Recipe
500 Grams ricotta, well drained
To Finish
3 Tablespoons honey warmed or melted
20 Grams icing sugar

Do

1: Preheat oven to 180°C. Line an oven tray with baking paper and place a removable base cake tin on top.
2: 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.
3: 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.
4: 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.
5: 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.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!