For a wonderfully delicious meat-free main course with loads of flavour, try this savoury ricotta and onion cheesecake.


  • 1kg fresh ricotta

  • 3 tbsp olive oil, plus more for greasing tin and drizzling

  • 350g onions (about 2 large), chopped

  • 4 cloves garlic, chopped

  • 10 sage leaves, roughly chopped

  • 4 eggs, beaten

  • 6 tbsp freshly grated Parmesan cheese

  • salt and freshly ground black pepper

  • 150g fresh or frozen cranberries

  • 50g cracker crumbs (cream crackers or saltines), crushed finely

  • extra whole sage leaves for decorating


  • 1.

    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.

  • 2.

    When translucent and soft, add the garlic and sage and cook until fragrant.

  • 3.

    Then beat together the drained ricotta, eggs, Parmesan, salt and pepper and add stir into the onion mixture, along with the cranberries.

  • 4.

    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.

  • 5.

    Allow to stand for 10 minutes before transferring to a serving plate, or alternatively eat it cold.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 802kj
  • Fat Total 56g
  • Saturated Fat 28g
  • Protein 43g
  • Carbohydrate 32g
  • Sugar 7g
  • Sodium 1090mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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