Parmesan and ricotta cheesecake

Parmesan and ricotta cheesecake
  • Serves icon Serves 8-10
  • Time icon Hands-on time 20 min, oven time 50 min, plus chilling

Lizzie Kamenetzky shares an Alpine inspired recipe from her latest book, Winter Cabin Cooking. If you haven’t tried savory cheesecake before, you’re in for a real treat.

Nutrition: per serving

Calories
391kcals
Fat
30.4g (17.1g saturated)
Protein
15.2g
Carbohydrates
13.5g (2.8g sugars)
Fibre
1.3g
Salt
0.7g
Calories
391kcals
Fat
30.4g (17.1g saturated)
Protein
15.2g
Carbohydrates
13.5g (2.8g sugars)
Fibre
1.3g
Salt
0.7g

Ingredients

  • 100g unsalted butter, melted, plus extra to grease
  • 125g oatcakes
  • 75g digestive biscuits
  • 25g shelled walnuts
  • 300g full-fat cream cheese
  • 300g ricotta
  • 150g parmesan (or vegetarian alternative), grated
  • 4 medium free-range eggs
  • Small bunch fresh chives, snipped

Method

  1. Grease a 20cm diameter loose- bottomed or springform cake tin. Whizz the oatcakes, biscuits and walnuts into fine crumbs in a food processor (or crush finely in a large freezer bag with a rolling pin). Put in a bowl, then add the melted butter and mix until it looks like wet sand. Press into the base of the tin, working it to the edges and a little up the sides. Chill for at least 30 minutes.
  2. Heat the oven to 150°C/130°C fan/ gas 2. In a large bowl, beat the cream cheese, ricotta and parmesan (or alternative) until smooth using an electric mixer. Beat in the eggs and chives, then season with plenty of freshly ground black pepper.
  3. Pour the cheese mixture onto the chilled biscuit base, then bake for 50-60 minutes until it’s set, with a slight wobble in the centre. Cool fully in the tin, then remove to serve

Recipe By

Lizzie Kamenetsky

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