ricotta cheesecake with balsamic reduction

ricotta cheesecake with balsamic reduction
Serves 4
a soft crumbly ricotta filling inside a light gluten free pastry
Prep Time
1 hr
Cook Time
25 min
Prep Time
1 hr
Cook Time
25 min
  1. Pastry: The pastry is gluten free
  2. 150g rice flour plus extra for dusting
  3. 55g fine polenta or mielie meal (South Africa)
  4. 1 teaspoon xanthan gum
  5. salt and pepper to taste
  6. 115g cold, diced salted butter
  7. 1 egg beaten
  8. 2-3 tablespoons cold water
  1. 3 eggs
  2. 2 white onions sliced into rings
  3. 10ml olive oil
  4. 5ml salt and a sprinkle of sugar
  5. handful of fresh thyme
  6. salt and pepper to taste
  7. 300g fresh ricotta
  1. Preheat oven to 170°C.
  2. To make the pastry put the rice flour, polenta, xanthan gum and a little salt into a food processor and blitz until the mix is well combined. Add the butter and mix untill it resembles fine breadcrumbs. Pour in the egg and as much water as is necessay to make a soft but not sticky dough. Squeeze this into a ball and wrap in cling film. Leave to rest for 10 minutes in the fridge.
  3. Mix the 3 eggs and the ricotta cheese together. It will look curdled, this is perfect.
  4. Fry the onions in the olive oil with the salt and sugar until they are caramalized.
  5. Chop the fresh thyme and add this to the egg mix with the salt and pepper.
  6. Roll the pastry out and either press it into 4 small pie tins or one large one. Don’t worry if the pastry breaks just patch it with more of the left over pastry. There is no need to leave a pastry overhang as this pastry does not shrink. Blind bake this for 10 min.
  7. To assemble: put the onion into the pie case first and then top it with the egg mix. It is nice to have the egg and onion in a layer and not combined in the cake.
  8. Bake for 25 minutes until the pie has no wobble and it is a little golden on the top.
  9. When cool enough drizzle the thyme balsamic reduction over the top and serve.
Amanda In The Kitchen https://www.amandainthekitchen.com/

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