Ricotta, Honey & Fig Cheesecake
A deliciously light cheesecake with ricotta and honey, topped with a pecan nut, honey and fig liqueur glaze.
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Tell Me More
- A lovely smooth, light cheesecake made with local cream cheese and, unusually, ricotta
- Topped with an exotic mix of dried fruit, nuts and fig liqueur
- Just defrost and serve
Try It With
- Remove the packaging while still frozen and defrost in the fridge or at room temperature
- Eat as soon as possible after defrosting - the topping gets runnier the longer it’s out of the fridge
- Perfect on its own, but you could add some grated chocolate or a chocolate sauce
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
How We Make It At Our Kitchen
- We start with our classic base made with digestive biscuits and melted local butter.
- The we make a light cheesecake with ricotta, cream cheese, sugar and honey.
- For the topping we melt together honey, cream, butter and soft brown sugar, adding pecans, dried cranberries, chopped figs and fig liqueur. This is poured on the top of the set cheesecake and chilled.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,432 | 1,232 |
| Energy (cal) | 344 | 296 |
| Protein (g) | 5 | 4.3 |
| Carbohydrate (g) | 23.3 | 20 |
| of which: sugars (g) | 15.4 | 13.2 |
| Fat (g) | 25.4 | 21.8 |
| of which are saturates (g) | 13.8 | 11.9 |
| Fibre (g) | 1.2 | 1.03 |
| Sodium (g) | 0.17 | 0.15 |
| Salt (g) | 0.425 | 0.375 |
Please Note: The details above are correct as of 17 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Full Fat Soft Cheese (23%) (contains: Skimmed Milk, Cream, Permeate, Salt, Modified Tapioca Starch, Stabiliser Blend (contains: Xanthan Gum, Locust Bean Gum), Digestive Crumb (16%) (contains: Wheat Flour (Calcium Carbonate, Iron, Thiamine, Nicotinamide), Sugar, Palm Oil, Invert Sugar Syrup, Salt, Rapeseed Oil, Raising Agent: Sodium Bicarbonate, Salt), Ricotta Cheese (11%) [Milk] (contains: Pasteurised Whey [Milk], Acidity Regulators: Citric Acid, Lactic Acid), Butter [Milk] (contains: Salt), Whipping Cream [Milk], Honey (5%), Caster Sugar, Pecan Nuts (4%), Free Range Pasteurised Egg White (contains: Thickener: Guar Gum), Water, Lemon Pulp, Chopped Figs (3%) (contain: Dried Figs, Rice Flour), Soft Light Brown Sugar (contains: Sugar, Cane Molasses), Dried Cranberries (contain: Cranberries, Sugar, Sunflower Oil), Vanilla Flavour (contains: Mono-Propylene Glycol, Vanilla Flavouring), Fig Liqueur (contains: Fig Infusion, Sugar, Alcohol, Water), Beef Gelatine.
Please Note: The details above are correct as of 17 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 6-8
DEFROST TO SERVE
Defrost Instructions:
FOR BEST RESULTS DEFROST IN FRIDGE AND EAT AS SOON AS YOU CAN. SERVE CHILLED. 1. It is important to remove the cheesecake from all packaging and place on a serving dish while frozen. You’ll find it much easier to handle. 2.Defrost for 5-6 hours in the fridge or 2-3 hours at room temperature. If defrosted at room temperature, ensure the dessert is returned to the fridge for at least 1 hour before serving. 3.Eat as soon as possible once thawed. In the unlikely event of leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 17 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
