Ricotta Cheesecake with Red Wine Soaked Figs, Hazelnuts, and Olive Oil Crust | culture: the word on

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup plus 2 tablespoons sugar
• ¼ cup plus 1 tablespoon olive oil
• ½ teaspoon salt
• Zest of 1 lemon
• 2 pounds fresh (full-fat ricotta)
• 1 cup sugar
• ¼ teaspoon kosher salt
• 4 eggs
• 2 cups dry red wine
• ¼ cup granulated sugar
• 1 pint figs
• ¼ cup chopped (toasted hazelnuts)
• Olive oil
• Flaky salt