Torta di Ricotta con Pesche al Prosecco
Sophie Grigson's recipe for a Baked Ricotta Cheesecake with Peaches in Prosecco taken from her show, Sophie Grigson: Slice of Italy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Ingredients
- For the Base
- 180g plain flour
- 120g butter, softened
- 60g caster sugar
- Pinch salt
- For the Top
- 720g ricotta, drained
- 200g caster sugar or icing sugar
- 1 teaspoon vanilla extract
- 1 tbs cornflour or plain flour
- 4 Eggs
- For the Peaches
- 6 ripe peaches
- Prosecco to taste (see method for guide to quantity)
- Caster sugar to taste
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