We are feeling the summer vibes this week, so we turned to our lovely book The Mediterranean Table for our recipe for the weekend. Using ricotta makes for a pleasantly light-textured cheesecake, combined with figs and honey to give that Mediterranean flavour. Serve it for dessert or enjoy it with coffee as a mid-morning treat.
150 g/5 oz. digestive biscuits/ graham crackers
50 g/3 ½ tablespoons butter, melted
750 g/3 cups ricotta cheese
2 tablespoons runny honey
1/2 teaspoon orange flower water
40 g/1/3 cup plain/all-purpose flour
6 fresh figs, halved
20-cm/8-in. loose-based cake pan
Preheat the oven to 180°C (350°F) Gas 4.
Using a rolling pin, crush the biscuits/ crackers into crumbs.
Use a large bowl to mix the crumbs with the melted butter. Next, press this mixture firmly and evenly into the cake pan to form a base.
In a separate large bowl, mix together the ricotta and eggs. Stir in the honey, orange flower water and flour.
Spoon the ricotta mixture evenly across the biscuit base. Now, press the halved figs, skin-side down, into the ricotta mixture.
Bake the cheesecake in the preheated oven for 50 minutes to 1 hour until set.
Remove the pan from the oven and cool, then cover and chill until serving.The cheesecake will keep for a few days, covered, in the refrigerator.
For more recipes to cook this summer, check out The Mediterranean Table.