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Written by Curtis Stone shares some cool Christmas dessert ideas, like this Almond & Ricotta Cheesecake Recipe with fresh Mangoes.
I made this a few weeks ago, what a winner!
Almond and Ricotta Cheesecake Recipe with Fresh Mango | Curtis Stone
Serving: 8 | Prep: 120 min | Cooking: 60 min
Ingredients:
| For the Crust | |||
| Plain Flour | 15 | g | |
| Unsalted Butter | 100 | g | |
| Flaked Almonds | 30 | g | |
| Icing Sugar | 65 | g | |
| Egg Yolk | 1 | ||
| Ice Cold Water | 1 | tablespoon | |
| For the Filling | |||
| Cream Cheese | 450 | g | |
| Ricotta Cheese | 300 | g | |
| Unsalted Butter | 75 | g | |
| Eggs | 4 | ||
| Caster Sugar | 40910 | cup | |
| Vanilla Extract | 2 | teaspoons | |
| Plain Flour | 1 | tablespoon | |
| Lemons | 2 | ||
| For the Topping | |||
| Mangoes | 2 | ||
| Flaked Almonds | 1 | tablespoon |
Method:
For the crust
1 . Line a 23cm cake tin with baking paper on the bottom & sides
2 . Mix the flour, butter, almonds & icing sugar together until crumbed
3 . Add the egg yolk and ice water and pulse
4 . Press the dough into the base of the cake tin
5 . Cover and rest in the fridge for 2 hours
6 . Preheat the oven to 175°C and bake for 20 minutes
7 . Allow to cool
For the Filling
1 . Mix the cream cheese and ricotta together in your processor
2 . Add the butter, eggs, caster sugar & flour as you go until combined
3 . Zest in the lemon
4 . Pour into the cooled base
5 . Pop into the oven for 30-35 minutes at 170°C
6 . Cool down for 2 hours at room temperature
For the topping
1 . Peel & slice the mangoes
2 . Arrange the mangoes & flaked almonds on the cheesecake
For the crust
1 . Line a 23cm cake tin with baking paper on the bottom & sides
2 . Mix the flour, butter, almonds & icing sugar together until crumbed
3 . Add the egg yolk and ice water and pulse
4 . Press the dough into the base of the cake tin
5 . Cover and rest in the fridge for 2 hours
6 . Preheat the oven to 175°C and bake for 20 minutes
7 . Allow to cool
For the Filling
1 . Mix the cream cheese and ricotta together in your processor
2 . Add the butter, eggs, caster sugar & flour as you go until combined
3 . Zest in the lemon
4 . Pour into the cooled base
5 . Pop into the oven for 30-35 minutes at 170°C
6 . Cool down for 2 hours at room temperature
For the topping
1 . Peel & slice the mangoes
2 . Arrange the mangoes & flaked almonds on the cheesecake
