Baked Ricotta Cheesecake - Carême Pastry

Baked Ricotta Cheesecake

This light, creamy Christmas dessert is full of sugar and spice, and all things nice! Ricotta and mascarpone cheese, citrus zest and marsala-soaked sultanas are all encased in vanilla bean sweet shortcrust pastry, creating a festive feast for your tastebuds.

Serves: 12
Prep/Cook Time: 2hrs + soaking & chilling time
Skill Level: Intermediate


  • 1 (435g packet) Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted
  • ½ cup sultanas
  • ⅓ cup (80ml) marsala or medium sherry
  • 1 x 250g tub mascarpone
  • 2 x 500g tubs fresh ricotta
  • ⅔ cup golden caster sugar
  • 1 teaspoon vanilla bean paste
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 1 tablespoon cornflour
  • ½ teaspoon allspice
  • 4 extra-large eggs, lightly beaten.
Vanilla Bean Sweet Shortcrust Pastry


  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a round 22cm spring-form cake tin and line the base with baking paper.
  2. In a small saucepan over medium heat, combine the sultanas and marsala and bring the mixture to the boil. Once boiling, remove the mixture from the heat and set aside to soak for 1 hour.
  3. Meanwhile, unroll the pastry sheet and place it onto a lightly dusted work surface. From one end of the pastry sheet, cut a circle of pastry the same size as the base of the tin, then cut three 7cm x 27cm strips for the sides of the tin.
  4. To line the tin with pastry, begin by placing the pastry circle into the bottom of the tin, then brushing the edge of the circle with egg glaze. Fold a 1cm edge along the side of the three pastry strips to use as a seal for connecting them to the base, then press the strips gently into the base to seal the joins. Brush the side strips with egg glaze and press them together firmly to ensure the pastry case is completely sealed. Trim off excess pastry, then cover with plastic wrap and place into the fridge to chill for 30 minutes.
  5. Once chilled, remove the pastry case from the fridge, and line it with baking paper. Use baking weights (or dried chickpeas) and fill them to the top of the pastry line to help support the sides and weigh the base down during cooking.
  6. Place the tin onto a baking tray and blind bake in the oven for 15 minutes.
  7. Remove the tin from the oven and check the pastry is lightly golden around the edges, then remove the weights and baking paper.
  8. Return the pastry tin to the oven and cook for a further 10 minutes. Remove the tin from the oven and reduce the heat to 160°C (140°C fan-forced).
  9. Combine the mascarpone, ricotta, sugar, vanilla, zests, cornflour, allspice, and eggs together in a food processor, blending until smooth. Add the soaked sultanas and marsala to the mixture, stirring gently to combine.
  10. Pour the filling into the pastry tin, then place it into oven and bake for 1 hour, or until the cheesecake is ‘just’ set (the middle should still have a wobble).
  11. Once set, turn the oven off, allowing the cheesecake to cool in the oven for at least 2 hours (to help prevent cracking). Once cooled, place it into the fridge to chill for at least 4 hours (preferably overnight).

Serving Instructions

Serve with thickened cream and a glass of sweet fortified wine.


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