{"id":237,"date":"2011-06-09T04:53:56","date_gmt":"2011-06-09T04:53:56","guid":{"rendered":"http:\/\/vinocotto.com.au\/wpblog\/?p=237"},"modified":"2020-06-25T22:30:25","modified_gmt":"2020-06-25T12:30:25","slug":"ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\/","title":{"rendered":"Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup"},"content":{"rendered":"<p><span style=\"color: #800000;\"><strong>Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup<\/strong><\/span><\/p>\n<p>\u00a0<\/p>\n<p>A simple Italian classical cheesecake with an amazing aroma.<\/p>\n<p>Best made 1 or 2 days in advance to allow flavours to combine.\u00a0 Keep in refrigeration.<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-238\" style=\"border: 1px solid black; margin: 1px;\" title=\"Ricotta cheesecake with Vino Cotto soaked Sultana and grape syrup\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-300x199.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-600x398.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-1024x680.jpg 1024w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-150x99.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531-400x265.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>\u00a0<\/p>\n<p>Serve 10-12<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>40gm sultanas<br \/>60ml Vino cotto<br \/>1kg firm ricotta, or 4x250g tub fresh ricotta <em>(placed in a colander overnight, in fridge)<\/em> for a fluffy result<br \/>250g mascarpone<br \/>3 eggs<br \/>100gm honey<br \/>60gm pure icing sugar<br \/>1 orange, finely grated<br \/>1 lemon, finely grated<br \/>1 vanilla bean, seeds scraped<\/p>\n<p><em>Hazelnut pastry<\/em><\/p>\n<p>50gm freshly roasted hazelnut<br \/>220gm plain flour<br \/>60gm pure icing sugar<br \/>120gm cold butter cubed<br \/>1 lightly beaten egg<\/p>\n<p><em>Scorched honey grape syrup<\/em><\/p>\n<p>1\/2 cup honey<br \/>\u00bc cup Vino Cotto<br \/>250gm seedless red grapes<\/p>\n<p>\u00a0<\/p>\n<p><strong>Method<\/strong><\/p>\n<p><em>To make hazelnut pastry.<\/em><\/p>\n<p>Process hazelnuts in a food processor until coarsely chopped.<br \/>Add flour and sieved icing sugar and process to combine. \u00a0Add butter and process until crumbs form and then add egg.\u00a0 Combine.<\/p>\n<p>Lightly flour a surface area and gently knead the mixture, do not overwork the dough. \u00a0Form into a disc shape and wrap in plastic wrap.\u00a0 Refrigerate to rest (1 hour).<\/p>\n<p>Preheat oven to 180C.<\/p>\n<p>Line base of a the 23cm spring pan.<\/p>\n<p>Roll pastry on a lightly floured surface to 4mm thick.\u00a0 Cut a 23cm-diameter round to fit into spring pan and gently ease into pan. Prick pastry with a fork and bake until crisp and golden (10-12 minutes).<\/p>\n<p>Reduce oven to 160C.<\/p>\n<p><em>For the ricotta filling.<\/em><\/p>\n<p>Soak sultanas in Vino Cotto for 10 minutes in a glass bowl.<\/p>\n<p>Place ricotta, mascarpone, eggs, honey, icing sugar, rinds and vanilla seeds in a food processor and process until smooth.\u00a0 Then gently stir through the soaked sultanas and any remaining juices.<\/p>\n<p>Butter or oil the sides of the spring pan, this will help ease the cheesecake away for the pan.<\/p>\n<p>Spoon the ricotta mixture over the cooked pastry base.\u00a0 Tap spring pan to remove any air bubbles and smooth the top with the back of a spoon.<\/p>\n<p>Bake until lightly golden, approx 60 \u2013 70 minutes.\u00a0 The centre of the cheesecake may seem a bit soft and ripple but it still will continue to set.\u00a0 Turn the oven off and leave the cheesecake in the oven for 30 minutes allowing it to cool down slowly as this should prevent the top from cracking.<\/p>\n<p>Take cheesecake out of oven, remove from spring pan and leave at room temperature.\u00a0 Cover with plastic wrap and refrigerate for a minimum of 5 hours or overnight to allow flavours to combine.<\/p>\n<p><em>For scorched grapes syrup<\/em><\/p>\n<p>Just prior to serving, simmer honey in a frying pan over medium-high heat until caramelised, swirling occasionally (3-4 minutes). Add Vino Cotto, swirl to combine, add grapes, cook until syrupy (5-7 minutes), cool to room temperature.<\/p>\n<p>Transfer cold cheesecake to a serving plate and spoon over warm grape syrup.<\/p>\n<p>Enjoy.<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup \u00a0 A simple Italian classical cheesecake with an amazing aroma. Best made 1 or 2 days in advance to allow flavours to combine.\u00a0 Keep in refrigeration. \u00a0 Serve 10-12 Ingredients 40gm sultanas60ml Vino cotto1kg firm ricotta, or 4x250g tub fresh ricotta (placed in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[83,86,84,85,4,3],"class_list":["post-237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-dessert","tag-italian-ricotta-cheesecake","tag-ricotta","tag-ricotta-cheesecake","tag-vincotto","tag-vino-cotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup \u00a0 A simple Italian classical cheesecake with an amazing aroma. Best made 1 or 2 days in advance to allow flavours to combine.\u00a0 Keep in refrigeration. \u00a0 Serve 10-12 Ingredients 40gm sultanas60ml Vino cotto1kg firm ricotta, or 4x250g tub fresh ricotta (placed in [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\/\" \/>\n<meta property=\"og:site_name\" content=\"IL Baronello\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ilbaronellovinocotto\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-06-09T04:53:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-06-25T12:30:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/DSC_2531.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"850\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"angela\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/\"},\"author\":{\"name\":\"angela\",\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/#\\\/schema\\\/person\\\/3580b2f537857abd287c1ea8ada3ff07\"},\"headline\":\"Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup\",\"datePublished\":\"2011-06-09T04:53:56+00:00\",\"dateModified\":\"2020-06-25T12:30:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/\"},\"wordCount\":486,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/wp-content\\\/uploads\\\/2011\\\/06\\\/DSC_2531.jpg\",\"keywords\":[\"dessert\",\"italian ricotta cheesecake\",\"ricotta\",\"ricotta cheesecake\",\"Vincotto\",\"Vino Cotto\"],\"articleSection\":[\"Desserts\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/\",\"url\":\"https:\\\/\\\/vinocotto.com.au\\\/main\\\/recipes\\\/desserts\\\/ricotta-cheesecake-with-vino-cotto-soaked-sultanas-and-scorched-red-grapes-syrup\\\/\",\"name\":\"Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup - 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