Ricotta Cheesecake Recipe
damson jam, fennel salad & hazelnut
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Ingredients
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Crust
Ricotta Cheesecake Filling
Damson Jam & Finish
Fennel Salad
Method
Crust
- 1
Prepare and bake crust
Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. In a food processor pulse the digestive biscuits and toasted hazelnuts until they form fine crumbs. Add the granulated sugar and fine sea salt and pulse to combine. Pour in the melted butter and pulse until the mixture holds together when pressed between your fingers. Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides, optional) of the prepared pan. Bake for 10 minutes until set and fragrant. Remove from oven and cool on a rack while preparing the filling. Reduce oven temperature to 325°F (160°C) after removing the crust.
Ricotta Cheesecake Filling
- 2
Drain ricotta (important)
Place the ricotta in a fine-mesh sieve set over a bowl and let drain for 20–30 minutes to remove excess whey. Press gently with a spoon if needed to speed draining; the ricotta should be thick and not watery.
- 3
Whip and combine
In a large bowl or the bowl of a stand mixer fitted with the paddle (or use a hand mixer), beat the softened cream cheese with the cornstarch and 2 ounces (about 2 tbsp) granulated sugar on medium speed until smooth, about 1–2 minutes. Add drained ricotta and continue to beat on low until smooth and homogenous, scraping the bowl as needed.
- 4
Add eggs and flavor
With the mixer on low, add eggs one at a time, mixing just until combined after each addition. Add vanilla extract, lemon zest, lemon juice, fine sea salt and beat briefly to incorporate. Stir in heavy cream by hand or on low speed until the batter is silky and slightly pourable. Do not overbeat to avoid excess air; a smooth, dense batter is desired.
- 5
Bake in a water bath (recommended)
Pour the filling into the cooled crust, smoothing the top. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in. Place the pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50–65 minutes until the edges are set and the center still slightly wobbles (it will firm up as it cools). Turn off the oven and crack the oven door; leave the cheesecake in the warm oven for 30 minutes to reduce cracking. Then remove the cheesecake from the water bath and cool on a rack for 1 hour before chilling.
- 6
Chill
Once at room temperature, refrigerate the cheesecake, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.
Damson Jam & Finish
- 7
Warm jam (optional)
If the damson jam is very thick, warm it gently in a small saucepan over low heat for 1–2 minutes with the teaspoon of olive oil and 1/2 teaspoon lemon juice to loosen and brighten the flavor. Stir until glossy; remove from heat and let cool slightly.
- 8
Top the cheesecake
When the cheesecake is fully chilled, run a thin-bladed knife around the pan to loosen and remove the springform ring. Spoon or spread the damson jam over the top in an even layer, leaving a small border if you like. If using thinly sliced fresh damsons/plums, arrange them decoratively on top of the jam. Scatter the roughly chopped toasted hazelnuts across the jam layer for crunch. Finish with a few fennel fronds or microgreens and a light drizzle of olive oil.
Fennel Salad
- 9
Assemble dressing
In a small bowl whisk together the lemon juice, extra-virgin olive oil, honey, salt and freshly ground black pepper until emulsified.
- 10
Toss salad
Place the thinly sliced fennel and baby arugula (or mixed greens) in a salad bowl. Add the toasted chopped hazelnuts reserved for the salad. Drizzle the dressing over the greens and toss gently to coat. Taste and adjust seasoning. Finish with reserved fennel fronds or microgreens for a bright herbal note.
- 11
Serve
Slice the chilled cheesecake with a hot, clean knife (dip in hot water and dry between cuts for neat slices). Plate each slice with a small portion of the fennel salad alongside or on the same plate as a contrasting fresh element. Optionally add a small spoonful of extra damson jam beside the cheesecake for more fruitiness.