Well, this is not a cheesecake as such, since it’s ricotta (and not your usual cream cheese) that takes the centre stage here. It is, however the creaminess of ricotta that gives this lovely cake a somewhat cheesecake’y hint of flavour. I was a bit sceptical first looking at all the ingredients (prunes? really?), but it turned out surprisingly well. Easy to make, too.
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Step-by-step Recipe

Ingredients:

• 150g pitted prunes
• 2tbsp marsala
• 500g ricotta
• 220g sugar
• 3 eggs
• 125ml cream (35%)
• 60g corn flour
• 60g dark chocolate

Directions:

Preheat oven to 160C. Grease a 23cm round springform tin and line the base and sides with baking
paper. Chop prunes, place them in a saucepan and add marsala.

Bring to the boil, reduce heat and simmer 30sec or until marsala is absorbed. Remove from heat
and allow to cool. Beat ricotta and sugar in a mixing bowl for about 4 mins, or until light and creamy.

Lightly beat eggs. Gradually add to ricotta mixture, beating well after each addition. Add cream.

Beat for about 2 mins. Sift in cornflour and gently fold with a metal spoon.

Mix in prunes. Grate chocolate and add to mixture.

Gently mix until combined. Pour or spoon mixture into the form. Bake for 2hrs or until firm and a
skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15-20min to
cool slightly.

Turn onto a wire rack to cool completely. Dust with cocoa powder and icing sugar if desired.