Italian ricotta cheesecake with red wine figs
This cheesecake has a lighter texture than most, thanks to the ricotta. Use the fresh one that is sold in rounds. The orange, pine nuts and figs create a sublime combination of flavours and textures.
SERVES 8
PREPARATION TIME 40 minutes (+ 2 hours standing, 2 hours cooling and 3 hours chilling)
COOKING TIME 1 hour 20 minutes
1 kg (2 lb 4 oz) firm, fresh ricotta
115 g (4 oz/1/3 cup) honey
75 g (2¾ oz/1/3 cup) caster (superfine) sugar
2½ teaspoons finely grated orange zest
60 ml (2 fl oz/¼ cup) strained freshly squeezed orange juice
4 eggs, at room temperature, lightly whisked
35 g (1¼ oz/¼ cup) plain (all-purpose) flour, sifted
65 g (2¼ oz) pine nuts
RED WINE FIGS
375 g (13 oz) dried figs, stems trimmed
250 ml (9 fl oz/1 cup) boiling water
250 ml (9 fl oz/1 cup) red wine
2 tablespoons Marsala
75 g (2¾ oz/1/3 cup) caster (superfine) sugar
Large pinch of ground cloves
1 To make the red wine figs, put the figs in a small heatproof bowl and pour over the boiling water, then stand for 1 hour or until softened.
2 Combine the undrained figs, wine, Marsala, sugar and cloves in a medium saucepan and bring to a simmer over medium heat. Cook, uncovered, for 20 minutes or until the figs are very tender (pic 1). Remove from the heat and cool to room temperature.
3 Preheat the oven to 170°C (325°F/Gas 3). Lightly grease and flour a round 18 cm (7 inch) spring-form cake tin.
4 Combine the ricotta, honey, sugar, orange zest and juice in the bowl of a food processor (pic 2) and process until smooth and well combined. Add the eggs and process to combine. With the motor running add the flour and process briefly until just combined. Pour the mixture into the prepared tin (pic 3) and smooth the surface with the back of a spoon. Sprinkle with the pine nuts.
5 Bake for 1 hour or until light golden and the cheesecake wobbles just a little in the centre when the tin is shaken lightly. Turn off the oven and cool the cheesecake in the oven with a wooden spoon keeping the door slightly ajar for 2 hours or until cooled to room temperature. Cover and refrigerate for at least 3 hours or until well chilled.
6 Remove the cheesecake from the refrigerator 1 hour before serving to bring to room temperature. Serve in wedges with the figs and some of their syrup spooned over.