Ricotta cheesecake with red grapes in a wine caramel


Ricotta cheesecake with red grapes in a wine caramel

Total Time: 1 Hour 30 Mins


  • 165g (3/4 cup) caster sugar
  • 1kg fresh ricotta
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 35g (1/4 cup) plain flour
  • 60ml (1/4 cup) pouring cream
  • 2 tablespoons chopped candied orange zest
  • Finely grated zest of 1 orange
  • 40g chopped dark chocolate

Red grapes in a wine caramel

  • 110g (1/2 cup) caster sugar
  • 500g red seedless grapes
  • 1 tablespoon rosemary leaves
  • 60ml (1/4 cup) red wine
  • 2 tablespoons pine nuts, roasted


  1. Preheat oven to 160°C. Process sugar and ricotta in a food processor until smooth. Add vanilla, eggs and flour, process until combined, then stir in remaining ingredients. Pour mixture into a buttered and floured 22cm springform tin and bake for 1 hour or until cake is still slightly wobbly in the middle. Turn off oven and leave to cool in oven for 15 minutes. Remove and cool completely.
  2. For grapes in a wine caramel, combine sugar and 200ml water in a deep pan and stir over medium heat until sugar dissolves, then simmer, without stirring, until mixture forms a caramel. Taking care as mixture will spit, stir in grapes and rosemary, then wine and stir until smooth. Strain through a sieve and leave caramel and grapes to cool separately.
  3. To serve, top the cheesecake with grapes and rosemary, scatter with pine nuts, then spoon over wine caramel.