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Sheraton on the Park, Sydney
      Ricotta Cheesecake with Sour Cherries
161 Elizabeth Street • Australia
Phone: +61 2 9286 6000 • Fax: +61 2 9286 6686 Email us
Ricotta Cheesecake with Sour Cherries

Preparation time   40 minutes + chilling

Cooking time   10 minutes

Serve   2



Individual paper muffin cases
75g Plain biscuits
30g Pecan nuts
25g Unsalted butter
1 tsp Powder gelatine
Zest and juice of 1 lemon
Zest and juice of 1 orange
175g Ricotta cheese
1/8 cup Castor sugar
125g Sour cream
1 Egg (separated)

Sour Cherry Compote

150g Sour pitted cherries
80ml Orange juice
25ml Marsala
Zest of ½ an orange


  • Process the biscuits and nuts to fine crumbs. Add the butter and process in a robot coupe for a few seconds to combine. Press firmly into the base of the paper cases. Chill for 30 minutes.
  • Dissolve the gelatine. Put the combine juices, but not the zest in a small pot and heat gently. Add the gelatine. Remove from the heat and stir to dissolve the gelatine.
  • Beat the ricotta, sugar, sour cream, egg yolks, and zest, then gradually pour in the gelatine mix and beat slowly until combine.
  • Whisk the egg whites until stiff peaks form; fold half the egg whites through first to lighten, and then fold through the remaining whites. Pour over the biscuit base, cover and chill for at least an hour.
  • To make the cherry compote, put the cherries in a bowl with lemon juice, zest and Marsala. Macerate over night. Serve on  top of torte.


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