Ricotta Cheesecake with Grilled White Nectarines
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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.
750g fresh ricotta
115g 1/2 cup sour cream
56g 1/4 cup caster sugar
5ml 1 tspn vanilla bean paste
to garnish lemon verbena