Thursday 30 November 2017

Peach and Ricotta Cheesecake

Cake with Ricotta and Peaches
This cake is an easy to prepare cheesecake made up of ricotta. It may not be very smooth and silky, but it has wonderful flavours and is perfect for a last-minute dessert. The base is prepared in a food processor, baked, and topped with the filling that is then baked further.
Serve it warm or cold, it is your own preference.

Serves 12 

23 cm | 9-inch spring form pan, lined with parchment. Butter the pan.
Preheat the oven to 160 C |325 F

500g/ 1.1 lb peaches, prepared sliced and drained, kept aside

For the base crust

1/2 cup ground almonds
1/2 cup flour
1/2 cup sugar
1/2 cup butter
1/2 tsp baking powder
A pinch of salt
1 large egg

In a food processor, using the pulse button, bring all of the above together. Overturn it in your pan and press it down with the back of a spoon evenly. Bake in the preheated oven for 25 minutes until the base is baked through. It should be slightly golden brown. Remove from the oven and immediately place the peaches all around in a ring, keeping aside a few to decorate on top.


250 g/8 oz ricotta cheese, room temperature
6 tbsp cream combined with a few drops of lemon juice; stir to thicken.
2 large eggs 
1/4 cup sugar
1 tsp vanilla

In the same food processor (unwashed works fine), blend until completely smooth the cheese, thickened cream, eggs, sugar, and vanilla. Pour over the peaches gently and place them in the oven, lowering the temperature to 148 C |300 F. Bake for 30 minutes, until just set. The centre will have a jiggle while the edges will be golden brown. Allow it to rest for at least an hour to set and cool before garnishing with the remaining peaches. 

Keep the peaches on a paper towel to drain completely. This ensures the pastry does not get soggy. While not all fruits would be suitable for this recipe, plums and pineapple are the two best substitutes I have tested. Apricots are also a perfect combination. Fresh fruit is always recommended. It needs to be blanched, peeled, cooled, and sliced before being used.
Ricotta may remain granular. If you prefer it "textured," keep it cold before blending it in the processor. Do not overcook it as it will get dry and crumbly. 
If you do not have a springform pan, use a glass pie plate to bake and serve it. This cake will not overturn from an ordinary cake pan.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Farah A

1 comment:

  1. This peach ricotta cheesecake is super and loved by my family. Will be making it over the weekend for friends. Thanks Nilu. 💗