Tenina.com's Italian Ricotta Cheesecake



  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.

Find more great recipes at: