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Maggie Beer

Ricotta cheesecake with grilled white nectarines

Ricotta Cheesecake with Grilled White Nectarines

Ricotta cheesecake with grilled white nectarines

Step 1: Preheat oven to 180C.

Step 2: Combine ricotta, sour cream, caster sugar, zest of two lemons, eggs and vanilla bean paste.

Step 3: Cook for twenty five minutes at 180C and then for fifteen minutes at 160C.

Step 4: Leave to cool in oven.

Step 5: Quarter and grill nectarines. Remove from heat and allow to cool.

Step 6: Pile nectarines generously onto cooled tart and finish with lemon verbena, or alternatively with mint or basil.

Ingredients

  1. 115g 1/2 cup sour cream
  2. 56g 1/4 cup caster sugar
  3. 2 zested
  4. 2 eggs
  5. 5ml 1 tspn vanilla bean paste
  6. to garnish lemon verbena

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