Ricotta Cheesecake with Shortbread Crust & Sour Cherry Topping

Recipe credit: Living The Gourmet

Ingredients

Shortbread Crust:

• 300g (2 packets) Bisko Butter Shortbread Fingers

• 4 tbsp butter, melted

Ricotta Cheesecake:

• 3 eggs, beaten

• 1 1/4 cup Ricotta cheese

• 3/4 cup cream cheese, softened

• 3/4 cup white sugar

• 1/4 cup cornstarch

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• Zest of 1 orange

• 1/4 cup fresh orange juice

Sour Cherry Topping:

• 500 frozen cherries

• 1/2 cup sugar

• 1 tablespoon cornstarch

Method

Shortbread Crust

1. Preheat oven to 160Cº and grease a 9 inch springform pan and line the bottom with baking paper.

2. Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and meltd butter. 

3. Press mixture into the bottom and up the sides of the springform pan.

4. Bake crust for 10 minutes then remove from the oven. Allow to cool.

5. Cover the outside of the pan with aluminium foil and set aside.

Ricotta Cheesecake

1. In a large bowl, whisk together ricotta and cream cheese until smooth. 

2. Add in the eggs, one at a time, mixing well between each addition. 

3. Add sugar, cornstarch, baking powder, vanilla, orange zest and orange juice. Mix until all is incorporated.

4. Pour over the prepared shortbread crust. 

5. Bake cheesecake in a water bath for about 40 minutes, or until golden and slightly firm. Remove and let cool and set before refrigerating.

Sour Cherry Topping

1. Place frozen cherries in a small saucepan with 2 tablespoons of water over medium low heat.

2. Whisk together sugar and cornstarch, then add to cherries. Stir until the mixture becomes thickened, about 5-7 minutes. 

3. Remove let cool to room temperature before topping the cheesecake.

4. Best when served chilled. Enjoy!