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Ease the Ricotta or curd cheese through a sieve into a bowl, beat in the egg yolks and sugar. Now grease and flour a 20.5cm/8in cake tin and set aside until required.
Next add the rum to the curd cheese, beat well, then fold in the ground almonds, candied peel and lemon rind. Pour into the prepared tin and bake in the oven at 180°C, gas mark 4, 350°F for 30-40 minutes or until firm and slightly shrunken from the sides of the tin.
Switch off the oven and open the door. Leave the cheesecake inside the oven for about 2-3 hours to cool with the door ajar. When cool carefully remove the cheesecake from the tin and dredge with granulated sugar.
12oz Ricotta or curd cheese 350g
3 egg yolks, beaten
1/2cup sugar 4oz/100g
1/4cup rum or brandy 2floz/70ml
2oz ground almonds 50g
3oz chopped candied peel 75g
grated rind of 1 lemon
granulated sugar, for decoration
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