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Ricotta Cheesecake with Pineapple and Peach Compote

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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Author: Rebecka Evans

Ingredients

  • 2 15 ounce containers whole-milk ricotta
  • 1 tablespoon unsalted butter room temperature
  • 1 tablespoon plus 1 cup sugar
  • 3 tablespoons unseasoned dry breadcrumbs
  • 2 8 ounce packages cream cheese room temperature
  • 2 large eggs
  • 1 tablespoon salt-free matzo meal
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • teaspoons sea salt
  • Powdered sugar for dusting

For the Compote

  • 1 cup fresh pineapple chunks
  • 1 whole fresh peach
  • 3 tablespoons honey

Instructions

  • Set ricotta in a fine strainer, and drain for 30 minutes to remove excess liquid
  • Arrange rack in lower third of oven and preheat to 350 degrees
  • Grease an 8 inch springform pan with 2 ½"-high sides with butter
  • MIx 1 tablespoon sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat.Tap out excess
  • Transfer ricotta to processor. Puree for 15 seconds.
  • Scrap down the sides and puree until smooth, about 2 minutes
  • Add cream cheese; puree until well combined and smooth
  • Add remaining sugar and all other ingredients; puree together, scraping down sides until smooth, about 30 seconds
  • Scrape batter into prepared pan.
  • Bake cheesecake until golden brown and just set, about 1 hour 15 minutes
  • Transfer to rack and let cool in pan (cake will fall slightly)
  • Refrigerate uncovered until cool, about 3 hours, cover and cool overnight

For the Compote

  • In a small saucepan toss cubed fruit and honey together, cook over medium heat until fruit is soft
  • Using a hand processor, blend hot mixture, leaving a few small chunks
  • Chill in covered container until ready to use

To serve

  • Dust cake with powdered sugar, spoon compote over cake

Notes

RECIPE by DePalma Babbo New York City
Adapted from Bon Appétit