Ricotta and Sun-Dried Tomato Cheesecake

Ricotta and Sun-Dried Tomato Cheesecake

3.9 22 ratings

Prep. 45 min

Total 2 h 50 min

8 slices

Ingredients

Pastry

plain flour plus extra for dusting
110 g
unsalted butter cold, diced
60 g
water cold
35 g
fine sea salt
1 pinch
dried thyme
¼ tsp
½ tsp fresh thyme, leaves

Filling

unsalted butter
30 g
olive oil
30 g
onions quartered
140 g
garlic cloves
3
fresh basil leaves
20 g
medium eggs
3
egg yolks from medium eggs
2
ricotta cheese
500 g
fine sea salt
½ tsp
ground black pepper or to taste
½ tsp

Topping

sun-dried tomatoes in oil plus 30 g of their oil
200 g
sweet paprika
½ tsp
fine sea salt
1 pinch

Difficulty

easy

Nutrition per 1 slice

Protein 12.3 g

Calories 1544 kJ / 369 kcal

Fat 26.6 g

Carbohydrates 20 g

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