I got this recipe from one of the cooking magazine that I love. When I saw the cheese cake picture, I was not so sure whether this is going to be better that Pierre Herme Philadelphia cheese cake recipe. But looking at all of the ingredients, i thought .. why not? I have never use Ricotta Cheese in my recipe before, so maybe this is a good time to try.
There is only one problem, one of the ingredients that they are using in the recipe is Amaretti.. and to be honest, it is not that easy to find Amaretti in Singapore. There is one place selling the cookies at 12 dollars for 5-6 pieces….crazy expensive. So rather than burning my money for the recipe, I decided to replace the amaretti with feuilletine.
Result? I still like Pierre Herme recipe better than this one but I do like the crispy case. I think the cheese taste in this cake is a bit toned down because it has more ricotta cheese content compared to the cream cheese composition.
Ricotta Cheese Cake with Baked Plum
Things you need:
- 120 gr feuilletine
- 100 gr short bread biscuits
- 50 gr unsalted butter
- 400 gr Ricotta
- 250 gr Cream Cheese, softened
- 75 gr caster sugar
- 1 Tsp lemon zest
- 2 eggs
- 1 egg yolk
- 5 blood plum, stone removed and halves
- 1 vanilla bean, split and scrapped
- 90 gr brown sugar
Things you need to do:
Make the case. Place feuilletine and shortbread in a food processor and process until coarsely chopped. Add the butter and process to combine. Using the back of a spoon press the mixture to the based and sides of 30 cm x 9 cm loose bottomed tart tin. Refrigerate for 30 mins.
Make the filling. Preheat the oven to 150 C. Place ricotta, cream cheese, sugar and lemon zest in a mixer. Beat for 3-4 mins till the sugar dissolved. Add egges and yolk and continue beating until combined. Pour the mixture into the casing and place the baking tin the oven. Bake for 35-40 mins. Put in the fridge for 1 hour.
Make the baked plum. Increase the oven temperature to 180 C. Place the plums, cut side down with the vanilla seeds and bean and sugar in roasting tray lined with non-stick baking paper. Cover with aluminum foil ad roast for 15 mins. Remove the foil and turn the plums. Roast for another 5 mins or until the plums softened. Top the cake with the cooled plums and drizzle with the plum syrup to serve.