When the festive season rolls around there is no better feeling than creating delicious food for your nearest and dearest.
Stocking up on beautiful, seasonal and festive ingredients such as stone fruits, dried fruits, nuts and other delicacies to bake delicious desserts is one of the many joys of entertaining.
The perfect place to stock up on fresh and local ingredients are farmer’s markets of course! Bursting with locally produced, seasonal ingredients, it’s easy to be inspired to create dishes that reflect the happiest time of the year.
This traditional Italian Ricotta and Quark Cheesecake is a classic, featuring sultanas soaked in marsala for a little kick! As well as Paris Creek Farms Bio-Dynamic Full Cream Quark adding a lovely creaminess and an added protein bonus.
@crissyrobfoodie shows us how to make this irresistible Italian Ricotta and Quark Cheesecake Recipe using local ingredients found at the farmer’s market. Sweet, with the added kick of spice, it’s the perfect festive entertaining dessert.
Ricotta and Quark Cheesecake
- SERVES: 10
- PREP TIME: 30 MINS, Plus cooling time
- COOK TIME: 1 HOUR (PLUS 2 HOURS FOR SOAKING)
An Italian inspired light ricotta cheesecake with the addition of the freshness of quark.
- 50g sultanas
- 1kg ricotta cheese
- 200g Paris Creek Farms Bio-Dynamic Full Cream Quark
- 120g castor sugar
- 2 large Rhode’s Free-Range Eggs
- 2tspn vanilla essence
- 60ml marsala
- Zest of one large orange
- 3 tbs plain flour
- 1 sheet of Carême Shortcrust pastry, defrosted
- Icing sugar to serve
Place sultanas in a bowl with the marsala and soak for at least 2 hours, preferably overnight. Drain sultanas, reserving 1 tablespoon of marsala and put to one side while you prep the other ingredients.
Cut out a 20cm circle and use to line the base of a greased 20 cm cake pan. Cut the remaining pastry into wide even strips, the width 1cm less than the height of the pan. Use to line sides of the pan, pressing edges and base to seal. Refrigerate for 30 minutes.
Preheat oven to 160°C.
In a stand mixer, beat quark and ricotta until just smooth. Add sugar and beat to combine. Add eggs, one at a time, beating well after each addition. Add vanilla, orange zest, reserved marsala, 2 tablespoons flour and beat until combined. Toss the sultanas in the 3rd tablespoon of flour and fold through the mixture.
Pour the mixture into the pastry lined cake pan and bake in the centre of the oven for 1 hour or until just set. Turn off the oven and keep the cake in the oven and allow the cake to cool completely with the door held slightly ajar.
Remove from oven and refrigerate for at least 5 hours or overnight until cold.
Dust cake with icing sugar, to serve.
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