Ingredients
Base
- 100 g raw almonds
- 440 g plain flour
- 100 g brown sugar
- 10 g baking powder
- 1 egg
- 1 tsp vanilla
- 250 g Butter, chilled and chopped
Ricotta Filling
- 800 g ricotta cheese
- 210 g sugar
- 270 g slivered almonds
- 60 g dark chocolate, roughly chopped
- 1.5 tablespoons Rum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place raw almonds into TM bowl. Mill 8-10 secs / Speed 7.
Add plain flour, brown sugar and baking powder to almond meal. Mix dry ingredients 5-8 secs / Speed 4.
Add vanilla, egg and butter. Mix 5 secs / Speed 8 until mixture resembles breadcrumbs.
Set aside in another bowl and chill in fridge.
Add chocolate to clean TM bowl. Chop 2 secs / speed 7. Set aside.
Add sugar to clean TM bowl. Blend for 3 secs / Speed 9 to make caster sugar.
Add ricotta and rum to sugar. Mix 10 secs / Speed 6.
Add slivered almonds and reserved chocolate. Mix for 8-10 secs on Reverse / Speed 3. Aid mixing with spatula.
Place half the chilled base mixture to a greased and lined round cake tin and press into the tin to form the base of the cheesecake.
Spread ricotta filling onto base. Smooth surface with spatula.
Sprinkle more of the base mixture onto top of ricotta filling as a crumble topping.
Bake at 180 degrees Celcius for 1 hour.
Cool or refrigerate before serving.
Italian Ricotta Cheesecake
Tip
The recipe makes a lot of base mixture. This enables you to make the base and the crumble topping as thick as you like. I tend to have plenty left over - enough to make a base for another cheesecake. You can freeze the leftover base mixture.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely cheesecake..... Very easy to make.
Loved the texture of the ricotta cheesecake with the slivered almonds through it and the crumble top was amazing!! Wasn't too keen on the rum taste (but I think that's just a thing from my stupid teen years!
!) Next time will leave it out completely and will probably also leave out the chocolate as I didn't think it needed it. It was nice that it wasn't sickly sweet like most cheesecakes. Thanks for sharing.
Thanks! The original recipe was from Italian friends who love cooking
I made this over the weekend for my family, who are Italiian. They haven't stopped raving about it.
It was delicious! Moist and creamy without being sickly sweet like regular cheesecake.
I didn't have an egg so I used chia seeds and water as replacement which u wouldn't even notice. I also used raw almonds, just blitzed them first, along with some candied citrus peel.
Yummy authentic and very easy recipe! Thanku!