Lemony Cheddar & Ricotta Cheesecake
We bet you’ve never had a cheesecake like this before…A savoury, zesty cheesecake that brings together award-winning cheeses, fresh chives, and seasonal guavas for a bold, brunch-worthy bake.
Medium
Serves: 8–10
Preparation: 15 minutes
Cooking: 45 minutes
Ingredients:
- 2 x 250 g Woolworths Plain Full Fat Cream Cheese, at room temperature
- 4 Woolworths Free Range Extra Large Eggs
- 250 g Woolworths Fresh Ricotta Cheese
- 300 g Woolworths Mature Cheddar, grated
- 250 ml Woolworths Ayrshire Pouring Cream
- 20 g Woolworths Fresh Chives, roughly chopped, plus extra to serve
- 2 Woolworths Seedless LemonGold® Lemons, zested plus the juice of 1
- Maldon Sea Salt, season to taste
- Woolworths Black Pepper, freshly ground to taste
- 4 Woolworths Fresh Guavas, halved or sliced
- Woolworths Salted Butter, for pan frying
Cooking instructions:
- Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin.
- In a large bowl, whisk the cream cheese and eggs together until smooth and fully incorporated.
- Add the ricotta, grated cheddar, pouring cream, chopped chives, lemon zest and juice.
- Season with salt and black pepper and mix until well combined.
- Pour the mixture into the prepared tin and smooth the top. Bake for 45 minutes or until just set in the centre with a slight wobble. The top should be lightly golden and puffed.
- Allow the cheesecake to cool in the tin.
- To prepare the guavas, melt a knob of salted butter in a pan over medium heat. Pan fry the guavas until golden and caramelised before serving.
- Serve at the cheesecake at room temperature, topped with butter-fried guavas and a sprinkle of fresh chives.