Yield 1 x 9-inch quiche flan
Ingredients:
1 x quantity shortcrust pastry
500 g fresh ricotta
150 g sour cream
1/2 C sugar
75 g hazelnuts, toasted and roughly chopped
2 eggs
100 g dark choc chips
1/2 C dried or fresh berries
2 T brandy
Method:
1. Preheat oven to 180 degrees. Prepare pastry base as directed and blind bake until lightly golden. Remove from oven and reduce temperature to 150 degrees.
2. Beat together ricotta, sour cream, brandy and sugar until well combined. Add eggs one at a time.
3. Stir in hazelnuts, berries and choc chips.
4. Spread the ricotta mixture over the pastry base and even with spatula.
5. Bake in oven for 40-45 minutes or until filling is just set. Allow the cheesecake to cool in oven with the door ajar.
6. Chill completely and dust with icing sugar before serving.
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