Reader recipe: Sicily's soft touch
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.WE conclude our series on Italian cooking in the British kitchen with a recipe for ricotta cheesecake. It comes from Glynnis Fullick, of South Croydon, Surrey, who learnt it from a friend, a shepherd's wife, while holidaying in Sicily. She will receive a bottle of 1990 Cepparello from Isole e Olena, which we purchased from the Italian specialists Winecellars, of south London.
Ricotta is a summer cheese, usually a by-product of pecorino production. While it lasts, Italians will include it in just about everything, not least desserts. Ms Fullick tops her cheesecake with chocolate, as many Italians might do. Another option would be flavour the basic cheese mixture with rosewater and geranium petals, or grate in some lemon zest and serve it with a puree of soft summer fruit.
This version has biscuits in the mix rather than a crumble base. Those who also want a conventional base should make it with roughly 10oz (280g) ground digestive biscuits mixed with 3oz (90g) melted butter, adding a splash of water if necessary.
Ricotta Cheesecake
Serves 8-10
Equipment: 8in spring-release tin, buttered, the bottom lined with grease-proof paper (a 2in-deep pie dish will do)
Ingredients: 8oz (225g) ricotta
4oz (115g) castor sugar
4 small eggs, or 3 large, separated
1tbs vanilla sugar (or 1/4 tsp
vanilla essence)
2oz (60g) dark chocolate, grated
1/4 tsp ground cinnamon
4oz (115g) lady finger biscuits
1-2tbs icing sugar
Preparation: Preheat oven to 175C/350F/Gas 4. Put ricotta through a mouli or wire sieve (not a food processor). Reserve. In a large bowl, whisk the egg yolks with 2oz (60g) of castor sugar, cinnamon and vanilla sugar until thick. Add ricotta and blend gently but thoroughly. Crumble biscuits and blend into mixture.
Whisk the egg whites until they are frothy. Gradually add 2oz (60g) of castor sugar, beating until the mixture forms soft peaks, then very gently fold into the cheese and yolk mixture. Using a spatula, pour into the prepared baking tin and sprinkle with chocolate. Place in low middle rack of oven.
Immediately reduce oven heat to 150C/325F/Gas 3. Cook for approx 45 minutes. Remove from tin and sprinkle with icing sugar. Serve warm or cold.
NEXT week: the first of our recipes on cool summer dishes. Send recipes, stating the source, to Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB. Those whose recipes we publish will receive a bottle of Sancerre Rose Les Romaines 1992 Vacheron, supplied by the importers of rare wines Ried Wines of Hallatrow, near Bristol.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments