Ricotta Cheesecake with Fig Sauce is a tasty Italian treat, even without the sauce. The flavors and textures are simply magnifico!
Ricotta Cheesecake with Fig Sauce

Ricotta Cheesecake with Fig Sauce
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: 8
  • 9 ounces Ricotta cheese
  • 1/2 Cup plus 1 Tablespoon flour
  • 1/3 Cup sugar
  • 1/3 Cup honey
  • 2/3 Cup fresh cream
  • 1 lemon, grated
  • 3 large eggs
  • salt, to taste
  • Fig Sauce, as needed
  • butter as needed
Fig Sauce
  • 10 dried figs
  • 1 Cup boiling water
  • 1/2 Cup turbinado or raw sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1/2 Cup Brandy
  1. Place flour in a bowl, add butter cut into pieces, a pinch of salt, sugar and three spoons of cold water. Mix the ingredients and shape the dough into a ball. Let rest.
  2. Mix in the ricotta with honey, add the grated lemon peel, the beaten eggs and the cream.
  3. Pour the mixture and mold (dimensions about 9-inches) and level it on the surface.
  4. Put the mold in the hot oven and cook for about 45 minutes.
  5. Let cool and spread with Fig Sauce.
Fig Sauce
  1. Coarsely chop half the dried figs, and finely chop the other half. Add to a sauce pan with boiling water. Allow to soak for 1 hour, then bring to a boil, and lower heat to simmer for an additional 10 minutes. The figs should be very soft. Add the sugar and stir to dissolve.
  2. Make a slurry of cornstarch and water, making sure there are no lumps. Pour the slurry into the mixture and stir well. Bring to a boil, stirring thoroughly.
  3. Remove from the heat.
  4. Stir in brandy. Allow to rest and cool.


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