Ricotta & roasted grape cheesecake from Delicious Magazine (Aus), August 2017 (#173): The Italian Issue (page 102)

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Notes about this recipe

  • Jane on February 15, 2023

    The ricotta made the cheesecake a little too grainy for my taste though the friends I made it for all seemed to like it. The roasted grapes on top are a nice contrast to the rich cheesecake. Be warned, the butter in the base leaks out if using a springform pan so place on a tray or line the tin on the outside with foil.

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