Ricotta Cheesecake with Silverbeet & Prosciutto Cotto Filling
- 1kg fresh ricotta
- 1 bunch greens (spinach or silverbeet), tough stalks trimmed
- 4 medium sized eggs
- 180g grated parmigiano or cheddar cheese
- large lemon, zest only
- salt and pepper to taste
- 200g of sliced prosciutto cotto
Rinse the greens and blanch for a couple of minutes in a large pot of boiling water. Drain well, chop finely and set aside to cool. In a large bowl place the ricotta and mash it with a fork, adding the eggs, lemon zest, cheese, cooled greens and salt and pepper to taste.
Place half the mixture in a lined 23cm diameter cake tin with a removable base, then layer on the prosciutto before adding the rest of the ricotta mixture. Flatten with the back of a large spoon and brush on a bit of olive oil. Bake in a preheated 160 C oven for 60 minutes until golden and firm. Allow to cool in the tin. Serve wedges of baked ricotta at room temperature.