Lemony cheddar and ricotta cheesecake
8–10
Medium
15 minutes
45 minutes
This savoury cheesecake combines creamy ricotta, mature Cheddar and cream cheese with fresh chives and plenty of lemon zest for a rich but bright bake. Served at room temperature and topped with buttery, caramelised guavas, it strikes a lovely balance between savoury, tangy and sweet. It’s an impressive option for brunch, lunch or a relaxed sharing table.
Ingredients
Method
- 2 x 250 g Woolworths plain full-fat cream cheese, at room temperature
- 4 Woolworths free-range extra-large eggs
- 250 g Woolworths fresh ricotta cheese
- 300 g Woolworths mature Cheddar, grated
- 250 ml Woolworths Ayrshire pouring cream
- 20 g Woolworths fresh chives, roughly chopped, plus extra to serve
- 2 Woolworths seedless LemonGold® lemons, zested, plus the juice of 1
- Maldon sea salt, to taste
- Woolworths black pepper, freshly ground, to taste
- 4 Woolworths fresh guavas, halved or sliced
- Woolworths salted butter, for pan-frying
Method
Ingredients
1. Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin.
2. In a large bowl, whisk the cream cheese and eggs together until smooth and fully incorporated.
3 .Add the ricotta, grated cheddar, pouring cream, chopped chives, lemon zest and juice.
4. Season with salt and black pepper and mix until well combined.
5. Pour the mixture into the prepared tin and smooth the top. Bake for 45 minutes or until just set in the centre with a slight wobble. The top should be lightly golden and puffed.
6. Allow the cheesecake to cool in the tin.
7. To prepare the guavas, melt a knob of salted butter in a pan over medium heat. Pan -fry the guavas until golden and caramelised before serving.
8. Serve at the cheesecake at room temperature, topped with butter-fried guavas and a sprinkle of fresh chives.
There are no comments yet.
Comments