RICOTTA FILO CAKE
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.
Provided by nigel slater
Categories HarperCollins Dessert Christmas Winter Cheesecake Cheese Ricotta Phyllo/Puff Pastry Dough Bake Citrus Raisin Honey Almond Nut
Yield 6 servings
Number Of Ingredients 21
Steps:
- Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
- Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
- To finish:
- Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
