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.
Ingredients
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750g fresh ricotta
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2 zested
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2 eggs
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to garnish lemon verbena
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