This indulgent and original recipe is the creation of Will Torrent, who has a reputation as a bit of a Willy Wonka in the exclusive world of high concept sweets and has worked with many top chefs from Jamie Oliver to Heston Blumenthal. In this recipe, he combines fragrant and rich tastes with his extraordinary skills to make something quite wonderful.
Prep Time 1 hour
Serves 4
Cook Time 1 hour
Difficulty Easy
Ingredients
- Extra virgin olive oil – 25ml/ 1 1/2 tbsps - Base
- Handful of ground cacao nibs
- Butter – 25g/ 0.9oz
- Amaretti biscuits – 150g/ 5.3oz, crushed
- Mascarpone – 500g/ 1.1lb - Layering
- Ricotta cheese – 250g/ 8.8oz
- Eggs – 3
- Sugar – 180g/ 2.8oz
- Oranges – zest of 2
- Vanilla pod – 1
- 1 tbsp Cacao Olive Oil
- A small handful of ground cacao nibs
- Strawberries – 250g/ 8.8oz hulled and cut - For the topping/salad
- Basil – 1 bunch torn
- Extra virgin olive oil – approx. 5 tbsp to bring it together
- Basil olive oil - to drizzle
Method
- Preheat the oven to 180°C/ 356°F. Grease the sides and base of a 20cm/ 7.8″ diameter spring form/loose-bottomed cake tin and place a disc of greaseproof or silicone paper on the bottom.
- Put the amaretti biscuits into a food processor and blend until the mixture resembles fine breadcrumbs. Mix the crushed biscuits with the melted butter, olive oil and crushed cacao nibs. Tip into the prepared tin. Press down into the base of the tin to form an even layer using a spatula. Place the mascarpone, ricotta, eggs, sugar, olive oil, remaining crushed nibs, orange zest and vanilla extract into a mixer and blend till smooth.
- Put the amaretti biscuits into a food processor and blend until the mixture resembles fine breadcrumbs. Mix the crushed biscuits with the melted butter, olive oil and crushed cacao nibs. Tip into the prepared tin. Press down into the base of the tin to form an even layer using a spatula. Place the mascarpone, ricotta, eggs, sugar, olive oil, remaining crushed nibs, orange zest and vanilla extract into a mixer and blend till smooth.
- Cover and leave to cool completely before putting it in the fridge overnight.
- Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate.
- Prepare the strawberries by hulling and cutting them into quarters and placing them into a bowl with the torn basil (always tear basil never cut it with a knife as it will always bruise) and drizzle over the extra virgin olive oil or basil olive oil. Spoon the strawberry mix over the cheesecake and serve to insane applause.