Entertaining Dessert

Julia Busuttil Nishimura's famed baked ricotta cheesecake

Name: Baked ricotta cheesecake with figs and grapes recipe by Julia Busuttil Nishimura
Yield: 6
Ingredients: 80g unsalted butter, melted, plus extra, if needed; 500g fresh full-fat ricotta; 250g cream cheese, softened; 120ml pure cream; 4 eggs; 150g caster sugar; 40g plain flour; 1 vanilla pod, split, seeds scraped; Finely grated zest of 1 lemon; Toasted walnuts, to decorate; 50g chilled unsalted butter, cut into cubes; 100g plain flour; 50g brown sugar; 1⁄2 tsp baking powder; 1⁄2 tsp ground ginger; 2.00⁄2 tsp ground cinnamon; 1⁄2 tsp ground cardamom; 1⁄2 tsp allspice; 1 egg, lightly beaten; 1–20.00 ml full-cream milk, if needed; 11⁄220.00 ml honey; 20.00 ml extra virgin olive oil; 250g red or black grapes; About 5 figs (350 g in total), cut in half; 200g fresh full-fat ricotta; 100ml pure cream; Finely grated zest of 1⁄2 lemon; 20.00 ml caster sugar

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by Julia Busuttil

Sep 28, 2017

"I am very fond of a baked cheesecake, especially when it’s filled with ricotta and topped with roasted fruits. While I know it’s tempting to eat the cheesecake as soon as it cools, it really does benefit from a good stint in the fridge before serving. Smoothing a layer of ricotta cream over the cooled cheesecake hides any cracks or bumps on top of the cake" – Julia Busuttil. Ostro by Julia Busuttil Nishimura, Published by Plum, RRP $44.99, Photography credit Armelle Habib.

80g unsalted butter, melted, plus extra, if needed
500g fresh full-fat ricotta
250g cream cheese, softened
120ml pure cream
4 eggs
2⁄3 cup (150g) caster sugar
40g plain flour
1 vanilla pod, split, seeds scraped
Finely grated zest of 1 lemon
Toasted walnuts, to decorate

Brown sugar spiced biscuits

50g chilled unsalted butter, cut into cubes
2⁄3 cup (100g) plain flour, sifted
1⁄4 cup (50g) lightly packed brown sugar
1⁄2 tsp baking powder
1⁄2 tsp ground ginger
1⁄2 tsp ground cinnamon
1⁄2 tsp ground cardamom
1⁄2 tsp allspice
1 egg, lightly beaten
1–2 tbs full-cream milk, if needed

Roasted grapes and figs

11⁄2 tbs honey
1 tbs extra virgin olive oil
250g red or black grapes
About 5 figs (350 g in total), cut in half

Ricotta topping

200g fresh full-fat ricotta
100ml pure cream
Finely grated zest of 1⁄2 lemon
1⁄2 tsp ground cinnamon
1 tbs caster sugar

Method

1.

To make the biscuits, preheat the oven to 180°C/160°C fan-forced and line 2 baking trays with baking mats or baking paper. Rub the butter into the our until the mixture is the texture of coarse breadcrumbs. Add the sugar, baking powder, ginger, cinnamon, cardamom, allspice and a pinch of salt flakes. Add the egg and mix until the dough comes together into a nice smooth ball. If the dough doesn’t come together easily, add a little milk as required. On a lightly floured work surface, roll out the dough to 4 mm thick. If it’s a really hot day, you should chill the dough for about 30 minutes before rolling. Cut into 4 cm squares using a knife or cutter and arrange on the prepared trays. Re-roll any scraps and repeat. Bake for 12–15 minutes or until golden. Cool completely.
2.

Reduce the oven temperature to 170°C/150°C fan-forced. Grease a 23cm springform pan and line with baking paper.
3.

Crush the biscuits in a food processor or by hand using a mortar and pestle, so they are mostly the texture of fine breadcrumbs – a few slightly larger bits are fine though – and place in a mixing bowl with a pinch of salt flakes. Pour in the melted butter and mix to combine. e crumb should hold together when squeezed in your hands. If the mixture is too crumbly, add a little extra melted butter. Press firmly and evenly into the base of the prepared pan.
4.

Whisk the remaining ingredients, except the walnuts, together until smooth and pour over the biscuit base. Bake in the preheated oven for 45–50 minutes, until just set. Allow to cool completely before removing from the tin. Refrigerate for at least 3 hours, preferably overnight.
5.

Meanwhile, to make the roasted grapes and figs, preheat the oven to 180°C/160°C fan-forced. Mix the honey and olive oil in a small bowl until combined. Place the grapes, preferably in just one or two bunches, in an ovenproof dish. Drizzle with the honey and olive oil and roast for 15 minutes, or until the grapes are just starting to blister. Add the figs and continue to roast for 5 minutes. Set aside to cool completely.
6.

For the ricotta topping, whisk all of the ingredients together in a bowl until smooth.
7.

Spread the ricotta topping over the chilled cheesecake, arrange the roasted fruits on top and scatter with walnuts.