Name: Candied ricotta cheesecake
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 160.00 g butter room temperature; 3.00 eggs just the yolks; 60.00 ml castor sugar; 30.00 ml lemon peeled and grated; 2.00 ml salt; 1.00 kg ricotta cheese; 125.00 g sugar; 15.00 ml flour cake; 2.00 ml salt; 5.00 ml vanilla essence; 5.00 ml oranges zest only; 4.00 eggs just the yolks; 30.00 ml sultanas; 15.00 ml mixed citrus peel diced; 30.00 ml apricots candied, diced; 30.00 ml almonds blanched and slivered

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Ingredients (17)

PASTRY

250.00 g	flour — cake
160.00 g	butter — room temperature
3.00	eggs — just the yolks
60.00 ml	castor sugar
30.00 ml	lemon — peeled and grated
2.00 ml	salt

FILLING

1.00 kg	ricotta cheese
125.00 g	sugar
15.00 ml	flour — cake
2.00 ml	salt
5.00 ml	vanilla — essence
5.00 ml	oranges — zest only
4.00	eggs — just the yolks
30.00 ml	sultanas
15.00 ml	mixed citrus peel — diced
30.00 ml	apricots — candied, diced
30.00 ml	almonds — blanched and slivered

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Method:

PASTRY: Process all ingredients (steel blade of food processor) until a smooth dough just forms. Do not overmix.
Remove and refrigerate for about 1 hour until firm.
Lightly butter a 20 cm diameter springform pan and press in dough gently, without stretching.
FILLING: Mix ricotta cheese with sugar, flour, salt, vanilla essence, orange peel and egg yolks in a bowl, beating until thoroughly mixed.
Stir in sultanas, candied orange peel, apricots and almonds.
Spoon into pastry case, spreading out evenly with a rubber spatula.
Bake at 160 ºC, towards bottom of oven, for 1 to 1 1/2 hours or until filling firms and crust turns a rich golden colour.
Remove from oven and cool in pan.
Release spring and slide off outer rim of pan. Cool on a wire rack.
If desired, serve cake decorated around sides with sautéed almonds, chopped candied apricots and sultanas.
TOTAL KILOJOULE COUNT: 22 425 kJ (5 340 Cal). A portion 2 800 kJ (670 Cal).