Martha Stewart takes us on an Italian holiday at home with this delicious ricotta cheesecake. The cheesecake is served with a citrus-vanilla compote.
- Preheat oven to 180C/160C fan-forced. Grease a 22cm round (base) springform pan. Coat base and sides with caster sugar, shaking off excess.
- Using a food processor, process ricotta until smooth. Add egg yolks, flour, half the sugar, orange rind and salt. Process until just combined.
- Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar until stiff, glossy peaks form. Gently fold half of the egg white mixture into the ricotta mixture. Fold in the remaining egg white mixture until just combined. Pour mixture into the prepared pan. Place pan on a baking tray.
- Bake for 1 hour or until top has browned (cheesecake should still wobble in the centre). Cool for 20 minutes. Run a knife around the edge of the cheesecake. Release side of pan, keeping cheesecake on pan base. Cool completely. Refrigerate for at least 4 hours or until cold.
- Meanwhile, make Citrus-vanilla compote Using a small, sharp knife, cut rind from grapefruit and orange. Cut white pith from rind and discard. Slice rind into very thin strips. Segment grapefruit and orange into a bowl, squeezing juice from membranes into the bowl. Discard membranes. Strain citrus segments over a bowl, reserving the juice and segments separately.
- Bring a medium saucepan of water to the boil over high heat. Cook citrus rind for 1 minute. Drain. Wipe pan clean. Place 1/4 cup cold water and sugar in saucepan. Scrape vanilla seeds from pod. Add seeds and pod to pan. Bring to the boil over medium heat, stirring constantly to dissolve sugar. Reduce heat to low. Add reserved juice, rind and salt. Cook for 2 minutes. Remove from heat. Allow to cool completely.
- Discard vanilla pod. Add reserved segments to syrup. Stir to combine. Serve cheesecake with compote.
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