Ricotta & Chocolate Baked Cheesecake with Roasted Grapes
Serves 8- 10
180g plain chocolate biscuits 2 tbsp almond meal
1 tsp mixed spice
60g unsalted butter,
chopped and melted 500g cream cheese,
chopped and softened 600g fresh ricotta
1½ cups caster sugar
6 eggs, at room temperature 2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornflour
ROASTED GRAPES
100g black grapes 1 tbsp vino cotto 2 tbsp honey To make the chocolate crust, place the chocolate biscuits, almond meal and mixed spice in a food processor and process until you’re left with fine crumbs. With the motor running, drizzle in the melted butter and process until combined. Line the base of a lightly greased 22cm springform pan with baking paper. Press the crumbs into the base of the tin. Allow to chill in the fridge while you make the cheesecake filling, or until firm.
Preheat the oven to 150°C. To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor (ensuring you’ve cleaned it after making the crust) and process for 2-3 minutes or until smooth. Scrape down the sides of the bowl, add the eggs, vanilla, lemon juice and cornflour and process for 1 minute, or until smooth. Pour into the prepared pan and bake for 55 minutes to 1 hour, or until the edge is just set and the centre still has a slight wobble.
Turn off the oven. Allow the cheesecake to cool and set in the oven with the door closed for 20 minutes. Then stand the cheesecake at room temperature for 30 minutes before refrigerating for 2-3 hours, or until cold.
To make the roasted grapes, preheat the oven to 200°C. Place the grapes, vino cotto and honey on a lined baking tray. Gently toss to coat. Bake in the oven for 12-15 minutes, or until the grapes are caramelised, lightly blistered and syrupy. Serve the cheesecake topped with the grapes.