Ricotta malt baked cheesecake Recipe | Better Homes & Gardens Australia
Do it Italian style and use ricotta in your cheesecake – it makes the texture extra light.
Ingredients
- Cooking oil spray, to grease
- 200g granita biscuits
- 120g unsalted butter, melted
- 2 Tbsp blackberry jam
- 100g caster sugar
- 2 x 150g punnets blackberries
- Juice of ½ lemon
- FILLING
- 400g fresh ricotta
- 100ml sour cream
- 100g brown sugar
- 1 tsp ground cloves
- 100g honey
- 2 tsp vanilla extract
- 3 free-range eggs
- 2 free-range egg yolks
- 2 Tbsp plain flour
- 3 Tbsp malted milk drink powder
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