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Ricotta and Sun-Dried Tomato Cheesecake

Ricotta and Sun-Dried Tomato Cheesecake
3.9 22 ratings
Prep. 45 min
Total 2 h 50 min
8 slices
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Ingredients

Pastry
  • plain flour plus extra for dusting
    110 g
  • unsalted butter cold, diced
    60 g
  • water cold
    35 g
  • fine sea salt
    1 pinch
  • dried thyme
    ¼ tsp
    ½ tsp fresh thyme, leaves
Filling
  • unsalted butter
    30 g
  • olive oil
    30 g
  • onions quartered
    140 g
  • garlic cloves
    3
  • fresh basil leaves
    20 g
  • medium eggs
    3
  • egg yolks from medium eggs
    2
  • ricotta cheese
    500 g
  • fine sea salt
    ½ tsp
  • ground black pepper or to taste
    ½ tsp
Topping
  • sun-dried tomatoes in oil plus 30 g of their oil
    200 g
  • sweet paprika
    ½ tsp
  • fine sea salt
    1 pinch

Difficulty

easy

Nutrition per 1 slice

Protein 12.3 g
Calories 1544 kJ / 369 kcal
Fat 26.6 g
Carbohydrates 20 g

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