Baked ricotta and hazelnut cheesecake from Sweet (page 209) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher: Decrease oven temperatures to 325°F/170°C in step 1 and to 350°F/180°C in step 4, and increase baking time to 20–25 minutes if using a muffin pan.

  • DKennedy on September 14, 2022

    These are good but not great - presentation was beautiful. Served tiny versions at Temple Tea.

  • dinnermints on November 11, 2018

    Delicious, moist cake. I don't believe the errata correction from Eat Your Books is correct - I left everything at 350°F, and it was perfect. The ganache, however, was a complete fiasco. The sugar didn't want to melt in the corn syrup, and then once poured over the chocolate (and after sitting for 5min), the chocolate seized up, and I couldn't figure out how to fix it. Luckily I had some good-quality unsweetened chocolate. I combined 100g of that (finely chopped) with 100g water and 3T sugar in a double-boiler and then whisked in 40g room temp butter, and it was perfect.

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