Lemon myrtle pairs perfectly with the richness of the ricotta and pastry in this traditional Italian-style cooked cheesecake. It provides a glorious cut through without overpowering the subtlety of the ricotta.
1.2kg fresh ricotta
150g caster sugar
75g white couverture chocolate, melted
1 drop lemon myrtle oil
½ tbsp vanilla bean paste
Sweet shortcrust pastry
350g plain flour
100g pure icing sugar
150g cold butter
1 lightly beaten egg
Icing sugar to dust
Edible flowers- varied
1mm dried lemon myrtle
- To make pastry, blitz flour, icing sugar and butter in a food processor until you get a course crumb. Add egg and blitz until it just comes together. Shape into a disc, wrap and place in fridge for 2 hours to rest.
- Roll out your pastry until about 3mm thick and gently roll over a 22cm lose bottomed cake pan that has been greased and lined. Push down gently pushing it across the base and up the sides. Make sure it is sealed at the base. Trim any overhanging excess pastry around the rim of the pan. Pop back in the fridge for 30 minutes.
- Preheat oven to 160°C. Using an electric mixer, beat mascarpone and ricotta until just smooth. Add sugar and beat to combine, ensuring the sugar is thoroughly incorporated. Add the melted white chocolate and beat again. Add the eggs and lemon myrtle oil and beat until just combined. You don’t want to aerate the mixture too much with the eggs or it will cause your cake to crack across the top when it cooks. Stir through the vanilla and pour into the pastry-lined cakepan and bake for about 1 hour or until just set. Turn off oven and allow cake to cool completely in the oven, with door slightly ajar. Remove from oven and refrigerate for at least 4 hours or overnight until cold. Dust cake with icing sugar and top with honeycomb, flowers and a tiny pinch of dried 1mm lemon myrtle.
Looking to try Lemon Myrtle? Request a sample.