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Baked Cheesecake

shakti's picture
  Biscuits 200 Gram (2/3 Savory, 1/3 Sweet.)
  Butter 100 Gram
  Ricotta 250 Gram
  Mascarpone 250 Gram
  Preserved lemon/1 tbls orange peel if you use the orange, add a pinch of salt 2 Tablespoon (Rinsed)
  Green olives 3 Tablespoon, chopped
  Ground black pepper To Taste
  Sour cream 125 Milliliter
  Flour 1 Tablespoon
  Eggs 3
  Chopped flat leaf parsley 2 Tablespoon

Pre-heat the oven to 160º C. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Melt the butter and mix into the breadcrumbs. Spray a 20cm springform pan with baking spray and then press the crumbs into the pan to create a crust. Bake for 10 minutes. Mix the ricotta, mascarpone, peel, olives and eggs together but don’t overwork the mixture. Pour this mixture onto the crust and bake for about 40 minutes – or until the mixture springs back when touched lightly.
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.

NOTE: Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Milk Product
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 921 Calories from Fat 654

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 39.8 g199%

Trans Fat 0 g

Cholesterol 339.9 mg113.3%

Sodium 498.6 mg20.8%

Total Carbohydrates 45 g15.1%

Dietary Fiber 0.76 g3%

Sugars 12.7 g

Protein 21 g41.6%

Vitamin A 53.4% Vitamin C 17.2%

Calcium 27.4% Iron 18.1%

*Based on a 2000 Calorie diet


Baked Cheesecake Recipe