Cheesecake slice

Tamara West

Warren Elwin does some cheesy entertaining.

Ingredients

100 g	Gingernuts
100 g	Malt biscuits
½ tsp	Ground mace
½ tsp	Ground nutmeg
60 g	Butter, unsalted and melted
250 g	Cream cheese (Main)
200 g	Ricotta cheese (Main)
100 g	Mascarpone (Main)
½ cup	Caster sugar
1	Egg yolk
2	Eggs
½ tsp	Salt
½	Vanilla pods
1	Orange, zested
1	Lemon, zested and juiced

To serve

1 serving	Chocolate, grated, to decorate
1 serving	Fruit syrup, to glaze

Directions

1. Blitz gingernuts and malt biscuits with mace and nutmeg until smooth. Add butter and mix well. Press into a square (20cm) baking tin and bake at 180C for 10 minutes. Cool.
2. Beat cream cheese, ricotta and mascarpone with caster sugar until super smooth. Add eggs and beat until incorporated and smooth. Fold in salt, the seeds of ½ a vanilla pod, the zest of 1 orange and 1 lemon, and the juice of the lemon (or the orange). Evenly pour mixture over the base and bake at 150C for about an hour until the centre is set but still wobbly. Cool.
3. Slice into finger-sized squares and dust with grated chocolate or glaze with a fruit syrup.

Check out Warren’s other cheesy recipes

• Goat's cheese and herb dip
• Cheese puffs (gougeres)
• Parmesan crisps