Chestnut and Ricotta Cheesecake
Cooking time: 30 mins prep and 1 hour cooking
Moist and creamy in texture and exceptionally easy to make.
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!
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