FIGS CHEESECAKE WITH RICOTTA

Name: FIGS CHEESECAKE WITH RICOTTA
Cook time: 60 min
Yield: 4 people
Ingredients: Digestive type biscuits 250 g; Fresh cream 250 g; Butter 200 g; Fresh Sheep Ricotta 200 g; Sugar 90-100 g; Flour 30 g

STARTERS AND SNACKS

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Ingredients

4 people

Digestive type biscuits 250 g
Fresh cream 250 g
Butter 200 g
Fresh Sheep Ricotta 200 g
Sugar 90-100 g
Flour 30 g

Method

The base

Blend the biscuits until they are powdered, mix with melted butter and with 3 tablespoons of sugar.

Roll out the mixture obtained in a springform mould (ø 25 cm) lined with parchment paper, rise also along the edges, then put it in the refrigerator to consolidate for 30'.

The ricotta filling

Whip the egg yolks with 90 g of sugar, add the Sheep Ricotta, flour and cream, mix everything with an electric whisk.

Beat the egg whites until stiff with a spoonful of sugar and a pinch of salt, then add them to the egg yolks, mixing the mixture gently.

Stuff and cook the cheesecake

Remove the mould from the fridge, trim the biscuit along the circumference of the mould, so as to obtain a regular edge, then pour the ricotta mixture.

Bake the cheesecake at 180° C for 25', then take it out of the oven and let it cool completely.

Cut the fresh figs into small pieces and lay them down on the cheesecake before serving it.

RECIPE BY: Luisa Bayre and her staff