If you’re tired of the dense Christmas cake that traditionally comes with Christmas then this Spiced Ricotta Cheesecake will be your new favourite and no doubt a regular on the Christmas menu for years to come too. The addition of nutmeg, mixed spice, orange zest, cinnamon and cloves gives it all the Christmas spice flavours, but the baked summer stone fruits truly set this heavenly dessert recipe off!
Serves: 8–10
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Servings
Prep time
Cook time
Recipe
Ingredients
- 6 eggs
- 1kg ricotta
- 2 tbsp honey
- 2½ tsp mixed spice
- 1 tsp ground nutmeg
- 3 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp orange zest
- Sea salt
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- Baked Stone Fruits
- 1 yellow peach, stone removed & sliced into 8
- 1 white nectarine, stone removed & sliced into 8
- 1 plum, stone removed & sliced into 4
- 1 tbsp honey
- 100g fresh cherries
- 2 tbsp pistachios, chopped
- Cinnamon quills, for garnish (optional)
Method
- Preheat oven to 180°C. Line 20cm round springform cake tin with greaseproof paper: cut paper to size of base and sides and line separately to ensure perfect shape.
- In large mixing bowl, whisk eggs, then add ricotta, honey, spices, orange zest and pinch of sea salt. Mix until uniform in texture, then pour into lined cake tin and place in middle of oven for 1 hr. Remove from oven and allow to cool completely before serving.
- Just before serving, line baking tray with greaseproof paper and place stone fruits on tray and bake for 15 mins to cook lightly. Remove cheesecake from tin, drizzle with honey and top with stone fruits and fresh cherries.
- Sprinkle with pistachios and optionally top with cinnamon quills for a festive finish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
