Honey Cinnamon Streusel Ricotta Cheesecake Recipe

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Cheesecake can be made up to three days ahead. Replace honey cinnamon butter biscuits with Butternut Snap Cookie. Fresh ricotta is available from the deli counter of supermarkets.

Ingredients

2 x 180g packets Arnott’s Simple Batch Honey Cinnamon Butter Biscuits

1 cup desiccated coconut

1/3 cup brown sugar, firmly packed

½ teaspoon ground cinnamon

150g unsalted butter, melted

Vanilla ice-cream, to serve

FILLING

700g fresh ricotta

¾ cup caster sugar

1 tablespoon vanilla extract

2 eggs

300ml tub thickened cream

2 teaspoons plain flour

Method

Invert base of a 23cm round springform pan (base measure 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
Process biscuits in a food processor until finely crushed. Place in a bowl. Stir in coconut, sugar, cinnamon and butter. Press half the mixture firmly over base of pan. Reserve remaining mixture. Place pan on an oven tray.
Cook in a moderate oven (180C) for 10 minutes, or until light golden. Cool.
To make filling, process ricotta, sugar, vanilla and eggs in clean food processor until smooth. Add cream and flour. Pulse until combined. Spoon over base.
Cook in a moderately slow oven (160C) for 25 minutes, until edge is light golden. Remove. Sprinkle with remaining crumb mixture. Lightly press into filling.
Return to oven for a further 25 minutes, or until cheesecake is just set. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 1 hour. Remove. Refrigerate, covered, overnight.
Serve with ice-cream.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.