Sicilian ricotta cheesecake with botrytis soaked figs

Sicilian ricotta cheesecake with botrytis soaked figs

4.9 7 évaluations

Préparation 55min

Total 30h 25min

12 portions

Ingrédients

Botrytis soaked figs

botrytis semillon
150 g
caster sugar
70 g
vanilla bean cut into half lengthways, seeds scraped
1
cinnamon quill
1
star anise
2
ground nutmeg
2 pinches
dried figs
150 g

Ricotta

full cream milk
1800 g
white vinegar
80 g

Shortcrust pastry

unsalted butter chilled and cut into pieces, plus extra for greasing
100 g
plain flour
230 g
salt
1 pinch
icing sugar
50 g
egg yolks
3

Cheesecake filling

dark chocolate (70% cocoa) broken into pieces
80 g
raw hazelnuts toasted
40 g
cream cheese
150 g
caster sugar
100 g
sour cream
100 g
eggs
2
mixed peel
40 g
brandy
40 g

Niveau

facile

Infos nut. par 1 portion

Sodium 160.5 mg

Protides 11.2 g

Calories 2127.7 kJ / 508.5 kcal

Lipides 25.4 g

Fibre 2.8 g

Graisses saturées 12.1 g

Glucides 55.6 g

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Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

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