Pecan and ricotta cheesecake

  • 20 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print


Pecan and ricotta cheesecake
  • 200 gram digestive biscuits, crushed
  • 80 gram unsalted butter, melted
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (60g) finely chopped pecans
  • strawberries, hulled, quartered, to serve
  • pure icing sugar, to dust
Ricotta filling
  • 500 gram fresh ricotta
  • 1/2 cup (60g) almond meal
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup (125g) finely chopped pecans


Pecan and ricotta cheesecake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Combine biscuit and butter. Press over base of a 23cm springform pan. Chill for 30 minutes, until firm.
  • 2
    Meanwhile, to make ricotta filling, use an electric mixer to beat ricotta, almond meal, sugar and vanilla until smooth. Add eggs one at a time, beating well after each addition. Fold in nuts.
  • 3
    Pour filling into pan over biscuit base. Bake for 1 hour, until lightly golden and just set. Mixture may still be a little wobbly in centre. Cool in pan, then chill until cold.
  • 4
    To make pecan toffee, grease a baking tray. Heat caster sugar and 1 tablespoon of water in a small pan on low for 4-5 minutes, until a deep amber colour.
  • 5
    Add pecans and shake to coat. Pour onto tray and cool. Using a rolling pin, roughly crush toffee. Scatter toffee and strawberry over wedges of cake, dust with icing sugar and serve.