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To make sweet onion cheesecake with cranberries and sage place the ricotta in a sieve to drain and fry the onions on a low flame.
When translucent and soft, add the garlic and sage and cook until fragrant.
Then beat together the drained ricotta, eggs, Parmesan, salt and pepper and add stir into the onion mixture, along with the cranberries.
Next, brush a 22cm / 9 inch spring form tin with olive oil, scatter the cracker crumbs over the bottom and sides and pour in the ricotta mixture. Decorate the top with whole sage leaves and drizzle with olive oil. Then place on a baking sheet and bake at 190 C for 45 minutes, until firm and golden.
Allow to stand for 10 minutes before transferring to a serving plate, or alternatively eat it cold.
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