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Chestnut and Ricotta Cheesecake

Difficulty: Easy

Cooking time: 30 mins prep and 1 hour cooking

Serves: 8-10


Moist and creamy in texture and exceptionally easy to make.


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Step 1 - Prepare your baking tray and preheat the oven

Heat your oven to 175 C and prepare a sprung cake tin with a circumference of roughly 24 cm, lining the bottom with grease-proof paper and coating the paper and sides with a thin layer of butter

Step 2 - Combine and sauté the primary ingredients

Split the vanilla pod length-ways and crumble the chestnuts into small chunks, then add  half of the sugar and all of the vin santo, along with a tablespoon of water. Add to a saucepan over a medium flame and stir gently for around 5 minutes, until a thick syrup has formed. Set aside to cool

Step 3 - Beat the ricotta and eggs together

In a large bowl, preferably with an electric mixer, combine the ricotta with the remaining sugar. Add the eggs, one at a time, and continue stirring until the mixture becomes creamy and smooth

Step 4 - Combine the syrup and ricotta mixture and get cooking

Pour the chestnut syrup mixture into the bowl and, using a wooden spoon, stir it once or twice – so that a marble effect is created. Transfer the mixture into your cake tin and place in it the oven. Check after 45 mins and turn tin around if necessary, to ensure the cake cooks evenly. At this point, turn the oven down to 150 degrees if it is starting to go dark brown at the edges

Step 5 - Final steps and serving

After another 20 minutes in the oven, the edges should look cooked, but the centre still light in colour. At this point, turn the oven off and allow the cake to cool gradually, by leaving the oven door ajar. Remove after about 10 mins and gently maneuver it from the cake tin to a serving plate. It can be stored wrapped in the refrigerator – but always allow the cake to reach room temperature before serving. Enjoy!

Step 6 -

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