Post by SeaDragon on Dec 5, 2017 18:00:38 GMT 10
Baked Cheesecake
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 November 2006: Season 1 Episode 41
Ingredients:
200g biscuits, 2/3 savoury, 1/3 sweet
100g butter
250g ricotta
250g mascarpone
2 tablespoons preserved lemon/rinsed or 1 tbls orange peel (if you use the orange, add a pinch of salt)
3 tablespoons green olives, chopped
Freshly ground black pepper
125ml sour cream
1 tablespoon flour
3 eggs
2 tablespoons chopped flat leaf parsley
Method:
Pre-heat the oven to 160°C. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Melt the butter and mix into the breadcrumbs. Spray a 20cm springform pan with baking spray and then press the crumbs into the pan to create a crust. Bake for 10 minutes.
Mix the ricotta, mascarpone, peel, olives and eggs together but don’t overwork the mixture. Pour this mixture onto the crust and bake for about 40 minutes – or until the mixture springs back when touched lightly.
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.
NOTE:
Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 November 2006: Season 1 Episode 41
Ingredients:
200g biscuits, 2/3 savoury, 1/3 sweet
100g butter
250g ricotta
250g mascarpone
2 tablespoons preserved lemon/rinsed or 1 tbls orange peel (if you use the orange, add a pinch of salt)
3 tablespoons green olives, chopped
Freshly ground black pepper
125ml sour cream
1 tablespoon flour
3 eggs
2 tablespoons chopped flat leaf parsley
Method:
Pre-heat the oven to 160°C. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Melt the butter and mix into the breadcrumbs. Spray a 20cm springform pan with baking spray and then press the crumbs into the pan to create a crust. Bake for 10 minutes.
Mix the ricotta, mascarpone, peel, olives and eggs together but don’t overwork the mixture. Pour this mixture onto the crust and bake for about 40 minutes – or until the mixture springs back when touched lightly.
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.
NOTE:
Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven.