Sicilian ricotta cheesecake with botrytis soaked figs

Sicilian ricotta cheesecake with botrytis soaked figs

4.9 7 valoraciones

Prep. 55min

Total 30h 25min

12 portions

Ingredientes

Botrytis soaked figs

botrytis semillon
150 g
caster sugar
70 g
vanilla bean cut into half lengthways, seeds scraped
1
cinnamon quill
1
star anise
2
ground nutmeg
2 pinches
dried figs
150 g

Ricotta

full cream milk
1800 g
white vinegar
80 g

Shortcrust pastry

unsalted butter chilled and cut into pieces, plus extra for greasing
100 g
plain flour
230 g
salt
1 pinch
icing sugar
50 g
egg yolks
3

Cheesecake filling

dark chocolate (70% cocoa) broken into pieces
80 g
raw hazelnuts toasted
40 g
cream cheese
150 g
caster sugar
100 g
sour cream
100 g
eggs
2
mixed peel
40 g
brandy
40 g

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 160.5 mg

Proteína 11.2 g

Calorías 2127.7 kJ / 508.5 kcal

Grasa 25.4 g

Fibra 2.8 g

Grasa saturada 12.1 g

Carbohidratos 55.6 g

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