serves
10–12
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
10–12
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 225 g (8 oz/1½ cups) plain (all-purpose) flour
- 100 g (3½ oz) cold butter, chopped
- 55 g (2 oz/½ cup) hazelnut meal
- 2 tsp baking powder
- 1 egg, lightly beaten
- ½ tsp liquid stevia
- cream and fresh fruit, to serve (optional)
Filling
- 500 g (1 lb 2 oz) fresh firm ricotta cheese
- 100 ml (3½ fl oz) marsala
- 100 g (3½ oz) dark chocolate (70–85% cocoa solids), chopped
- 100 g (3½ oz) dried figs, chopped
- 70 g (2½ oz/½ cup) chopped hazelnuts
Cooling time: 15 minutes
Instructions
Grease a 23 cm (9 in) springform cake tin and line the base with non-stick baking paper.
Whiz the flour, butter, hazelnut meal, baking powder, egg and stevia in a food processor until the mixture resembles breadcrumbs. Press half of the mixture (reserving the remainder for the topping) into the base of the prepared tin and refrigerate until required.
Preheat the oven to 160°C/320°F (fan-forced).
For the filling, whiz the ricotta and marsala in a food processor until smooth. Transfer to a bowl and stir
in the chocolate, fig and hazelnuts.
Pour the mixture over the prepared base and sprinkle over the remaining ‘breadcrumbs’. Bake for
40–45 minutes, or until the top is lightly browned and the centre is just firm. Cool in the tin for 15 minutes. This cheesecake may be served warm or cold. Serve with fresh fruit and cream on the side
if you like.
This cheesecake will keep for 2–3 days, covered, in the refrigerator.
Recipe and image from by Caroline Griffiths (, $39.99 hbk) .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
