Ingredients
85ml/3fl oz double cream
¼ tsp vanilla extract
1 orange, zest only
1 tbsp ricotta
55g/2oz amaretti biscuits
3 tbsp white wine
1 fig, sliced, to garnish
For the caramelized walnuts
55g/2oz caster sugar
110g/4oz walnuts
Method
1. Place the cream into a large mixing bowl, and whip, until almost stiff.
2. Add the vanilla extract, and the orange zest. Fold in the ricotta.
3. Place a chefs' ring onto a plate, then take an amaretti biscuit and quickly dip in the white wine. Place the wine-soaked biscuit into the ring. Repeat with other biscuits, slightly crushing, until the bottom of the chefs' ring is full.
4. Place half of the cream mixture on top of the amaretti base, then repeat with another layer of soaked amaretti biscuits, then repeat with the rest of the cream mixture.
5. Top with the sliced figs, then remove the chefs' ring.
6. For the caramelised walnuts, place the caster sugar into a small frying pan, leave for 2-3 minutes, or until the sugar begins to caramelise.
7. Add the walnuts, shaking the pan to coat.
8. Serve with the cheesecake
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