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Sweet Onion And Ricotta Cheesecake With Cranberries And Sage

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Recipe

Sweet onion and ricotta cheesecake with cranberries and sage!

 

Yield

8 servings

Prep

30 min

Cook

1

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds ricotta cheese
fresh
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8 x sage leaves
whole fresh,to garnish (optional)
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55 grams cracker crumbs
finely crushed
150 grams cranberries
fresh or frozen
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1 x salt
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6 tablespoons Parmesan cheese
freshly grated
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4 x eggs
beaten
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10 x sage leaves
fresh,coarsely chopped
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4 cloves garlic
chopped
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350 grams onions
chopped
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3 tablespoons olive oil
plus extra for greasing and drizzling
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4 ounce ricotta cheese
fresh
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8 x sage leaves
whole fresh,to garnish (optional)
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g ricotta cheese
fresh
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8 x sage leaves
whole fresh,to garnish (optional)
* Camera
55 grams cracker crumbs
finely crushed
1.5E+2 grams cranberries
fresh or frozen
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1 x salt
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9E+1 ml Parmesan cheese
freshly grated
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4 x eggs
beaten
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1E+1 x sage leaves
fresh,coarsely chopped
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4 cloves garlic
chopped
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3.5E+2 grams onions
chopped
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45 ml olive oil
plus extra for greasing and drizzling
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115.6 ml/g ricotta cheese
fresh
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8 x sage leaves
whole fresh,to garnish (optional)
* Camera

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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 31561% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 178mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 30g
Vitamin A 11% Vitamin C 12%
Calcium 27% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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