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- Soured Cream Cheesecake with Honeyed Fresh Fruits
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PrintSOURED CREAM CHEESECAKE WITH HONEYED FRESH FRUITS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 180°C / 350°F / gas mark 4.
- The Crust: Grease a 9-inch spring form tin and line sides with baking parchment. Crush digestive biscuits until fine crumbs.
- Mix crumbs with melted butter, then press mixture over the base. Chill for 10-12 minutes.
- The Cheesecake: Mix ricotta with half the sugar, then beat in eggs one at a time, followed by vanilla. Pour this mixture over the crust and place pan on a baking tray. Bake for 40-45 minutes.
- Remove cheesecake from oven and allow to stand for 5 minutes. Stir remaining sugar into soured cream and pour over cheesecake.
- Bake for another 5 minutes, then remove and allow to cool in pan. Chill until ready to serve.
- Honeyed Apples and Pears: Put apples and pears in a pan with honey, lemon juice and walnuts. Heat gently until honey melts.
- Cut cheesecake into slices and serve with the apricots spooned over. Serve it warm or cold.
INGREDIENTS
The Crust
- 250 grams digestive biscuits
- 75 grams unsalted butter, melted for the cheesecake and topping
The Cheesecake and topping
- 500 grams ricotta cheese
- 4 large eggs
- 1 teaspoon vanilla essence
- 220 grams full-fat soured cream
- 150 grams castor sugar
The Honeyed Apricots
- 150 grams apples and pears, chopped
- 75 ml honey
- 4 teaspoon lemon juice
- 50 grams chopped walnuts
9 comments for “Soured Cream Cheesecake with Honeyed Fresh Fruits”
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