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.
- 150g pitted prunes
- 2tbsp marsala
- 500g ricotta
- 220g sugar
- 3 eggs
- 125ml cream (35%)
- 60g corn flour
- 60g dark chocolate
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
Turn onto a wire rack to cool completely. Dust with cocoa powder and icing sugar if desired.