Honey is one of humankind's oldest dearest treats, and it pairs perfectly with ricotta in Lyndey Milan's decadent yet refreshing Iatlian ricotta cheeseckae recipe.
½ cup (80g) sultanas
¼ cup (60ml) marsala (or amaretto, strega, sambucca)
1 ¼ cups (150g) almond meal
½ cup of sugar + 1/2 tbsp sugar (extra)
1 ½ tbsp (30ml) butter, melted
250g cream cheese
½ cup (110g) sugar
500g whole milk ricotta cheese, drained
½ tsp vanilla bean paste
1 tbsp cornflour
2–3 tbsp orange blossom honey with 150g honeycomb
Recipe by Lyndey Milan
Photography by: John Paul Urizar
Styling by: Michaela Le Compte
1. Soak sultanas in marsala overnight. (Alternatively warm in microwave on medium for 2 minutes, then cool). Drain any marsala which has not been absorbed before using.
2. Pre-heat the oven to 175°C. Grease and line 20cm springform tin with a double layer around the sides.
3. Combine the almond meal, 1/2 tablespoon sugar and butter. Press into bottom of prepared pan to form a crust, and set aside.
4. Whisk cream cheese and remaining sugar in an electric stand mixer on high speed until light and fluffy, about 4 minutes. Add ricotta and whisk for 4 more minutes, scraping down the sides occasionally. Add eggs one at a time, whisking until completely combined. Fold in vanilla bean paste, cornflour and sultanas until combined. Spoon over prepared base.
5. Bake until just set, 40–45 minutes or until still slightly wobbly in the middle.
6. Cool to room temperature on a rack and then cool completely into the refrigerator.
7. Pile honeycomb in the middle of the cheesecake, then drizzle the honey over.