Sweet Onion And Ricotta Cheesecake With Cranberries And Sage

Ingredients

Directions

Preheat the oven to 190C/375F/Gas 5.

Place the ricotta in a sieve and stand over a bowl or the sink. Leave to drain thoroughly while you cook the onions.

Heat the olive oil in a large frying pan over a low heat. Add the onions and cook gently, stirring frequently, until very soft, but not coloured. Add the garlic and sage and cook for 1-2 minutes, until fragrant.

Beat together the drained ricotta, eggs, Parmesan, salt and pepper (ideally in a food processor) until totally smooth.

Stir in the onion mixture and cranberries and mix thoroughly.

Brush a 22cm/8¼in spring form tin generously with olive oil.

Sprinkle with cracker crumbs evenly over the bottom and sides, then pour in the ricotta mixture and smooth the surface with a spatula.

Garnish the top with whole sage leaves and drizzle a little olive oil over the top, especially over the sage leaves.

Place on a baking sheet and bake in the preheated oven for 45 minutes to an hour, until firm and golden. Leave to cool for about ten minutes, then transfer to a serving plate.

Serve warm or cold.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.