Baked Lemon Aspen Ricotta Cheesecake with Roasted Grapes and Figs – Outback Spirit

Name: Baked Lemon Aspen Ricotta Cheesecake with Roasted Grapes and Figs – Outback Spirit
Ingredients: 500g fresh full-fat ricotta; 250g cream cheese, softened; 120 ml pure cream; 4 eggs; 150g (2⁄3 cup) caster sugar; 40g plain flour; 1 1/2 tablespoons (12g) Lemon Aspen Superfruit Powder; 250g crushed biscuits for base (we like using Spiced Cinnamon Biscuits, Ginger Nuts or Butternut Snaps); 80g melted butter; 1 1⁄2 tablespoons honey; 1 tablespoon extra-virgin olive oil; 250 g red or black grapes; about 5 figs (350 g in total), cut in half

outbackspirit.com.au

"I am very fond of a baked cheesecake, especially when it’s filled with ricotta and topped with roasted fruits. While I know it’s tempting to eat the cheesecake as soon as it cools, it really...

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Ingredients

500g fresh full-fat ricotta
250g cream cheese, softened
120 ml pure cream
4 eggs
150g (2⁄3 cup) caster sugar
40g plain flour
1 1/2 tablespoons (12g) Lemon Aspen Superfruit Powder
250g crushed biscuits for base (we like using Spiced Cinnamon Biscuits, Ginger Nuts or Butternut Snaps)
80g melted butter
1 1⁄2 tablespoons honey
1 tablespoon extra-virgin olive oil
250 g red or black grapes
about 5 figs (350 g in total), cut in half