Baked Ricotta Cheese, Fresh Figs and Maple Syrup

Cheesecake recipe with a twist, easy to make, works each time. Can be eaten
anytime of the day.

Servings: 6 people

Author:

Prep Time
35 minutes

Cook Time
50 minutes

Total Time
1 hour, 25 minutes

Dessert Cakes

American

Instructions

1 Grease a 6cm-deep, 22cm round (base) spring form cake pan. Process biscuits
until mixture resembles breadcrumbs. Add melted butter to the crushed biscuits
and process again until all combined.
2 Press the mixture over the base and sides of the pan. Refrigerate for at least
20 minutes for the base to set.
3 Preheat the oven to 180°C
4 Mix the cream cheese, ricotta, yogurt, sugar, vanilla essence, lemon rind, lemon
juice and eggs with a hand blender to combine.
5 Pour the mixture into prepared pan and spread evenly with a spatula. Bake the
cheesecake for 5 minutes at 180°C for a golden brown colour and then reduce the
heat to 160° for the remaining 45 minutes.
6 Bake until set. To check insert a wooden skewer in the center of the cake. If
there is batter stuck to it then cook a bit longer. Take the cheesecake out of
the oven and allow to cool for atleast two hours. Can be stored in the fridge
for upto 5 days but i really doubt you will have any leftovers to store!
7 Wash the figs and cut into four. Decorate the cheesecake with figs and pecan
nuts. Finally drizzle some maple syrup and decorate with fresh lavender if
available at hand.