Italian cheesecake

Fresh fruits not only add another level of flavour and texture to this cake, they look pretty too

Prep 0 h : 45 m
Cook 1 h : 0 m
1 cake


  • 90g butter

    55g caster sugar

    1 egg

    185g plain flour

    35g self-raising flour

    40g currants

    2 tbsp white grape juice

    A dash of vanilla extract

    Ricotta filling

    500g ricotta

    500g mascarpone

    1 tbsp finely grated lemon rind

    60ml lemon juice

    220g caster sugar

    5 eggs

    ½ cup slivered almonds, toasted

    Grapes, figs and honey, to serve


  • Grease a 26cm springform pan.

    Beat butter, sugar and egg in a small bowl with an electric mixer until combined.

    Stir in half the sifted flours, then work in remaining flour by hand.

    Knead pastry on a floured surface until smooth.

    Press pastry over base of prepared pan; prick all over with fork.

    Place on an oven tray; refrigerate for 30 mins.

    Combine the currants, grape juice and vanilla extract in a bowl and leave to macerate.

    Preheat the oven to 200°C.

    Cover pastry with baking paper; fill with baking weights, bake for 15 mins or until browned lightly.

    Cool. Reduce the oven temperature to 160°C.

    To prepare the ricotta filling, place ricotta, mascarpone, rind, juice, sugar and eggs in a food processor; process until smooth. Stir in currant mixture. 

    Pour the ricotta filling over the base in the pan and bake for 40 mins.

    Cool cheesecake in oven with door ajar; refrigerate for 3 hours or overnight.

    Just before serving, decorate with almonds, grapes, figs and honey.