This was the 2nd ricotta cheesecake I've baked, I found the recipe from Keiko's blog (Nordljus).
In her original post, Keiko mentioned she's not a big fan of baked cheesecakes as she finds them quite heavy.
I agree, most of them are quite heavy but its simplicity is all that matters to me.
My 1st ricotta cheesecake was light, smooth & refreshingly fruity.
You can find that I've tried to accompany the cheesecakes with syrups or fruit compote to make it light & refreshing, the results always over my expectations.
I think this cheesecake was quite heavy by itself, but it goes really well with the caramel macadamia nuts.
I love the nuts, I think it'd be a great snack just by itself.
Next week is Chinese New Year.
For those who don't know about that, these are online photo galleries for food bloggers.
I enjoy browsing the sites & reading excellent blogs.
Happy Chinese New Year!
Recipe (8" round):
recipe adapted from Nordljus
160 g HobNobs biscuits, or you can use other dry biscuits
40 g unsalted butter, melted
Preheat oven at 140C.
Line a parchment paper on the base & grease the side.
Whiz the biscuits into crumbs & mIx with butter, press into the prepared pan.
Ricotta cheesecake filling
400 g ricotta cheese
200 g cream cheese
120 g caster sugar
1/2 vanilla pod, split & seeded
75 g soured cream
In large bowl, cream together the ricotta cheese, cream cheese, sugar & vanilla seeds.
Whisk in eggs, one at a time, followed by soured cream until smooth.
Pour into the prepared pan & bake for 40 min.
Turn off the heating, leave the cheesecake to cool inside the oven.
Remove from the oven & refrigerate for at least 2 h.
Butter caramel sauce
160 g granulated sugar
65 g unsalted butter
100 ml whipping cream
In a saucepan, heat together the butter & sugar until amber brown.
Carefully add the whipping cream & stir until smooth.
Remove from heating & set aside for cooling.
Caramelised macadamia nuts
200 g macadamia nuts
120 g granulated sugar
Roast the macadamia nuts at 140C for 15 min & line a tray with a parchment paper.
In a clean pan, heat sugar until it caramelises.
Add the nuts & mix gently until most nuts are coated in caramel,
Pour the nuts on the tray & leave to set.
Once set, chop roughly & use for decoration.
Carefully remove the cheesecake from the pan, spoon the caramel sauce in the centre & put the nuts on top.
Cut & serve!