Sweet Onion And Ricotta Cheesecake With Cranberries And Sage

Directions

1. 1
   Preheat the oven to 190C/375F/Gas 5.
2. 2
   Place the ricotta in a sieve and stand over a bowl or the sink.
3. 3
   Leave to drain thoroughly while you cook the onions.
4. 4
   Heat the olive oil in a large frying pan over a low heat.
5. 5
   Add the onions and cook gently, stirring frequently, until very soft, but not coloured.
6. 6
   Add the garlic and sage and cook for 1 to 2 minutes, until fragrant.
7. 7
   Beat together the drained ricotta, eggs, Parmesan, salt and pepper (ideally in a food processor) until totally smooth.
8. 8
   Stir in the onion mixture and cranberries and mix thoroughly.
9. 9
   Brush a 22cm/8 1/4in spring form tin generously with olive oil.
10. 10
    Sprinkle with cracker crumbs evenly over the bottom and sides, then pour in the ricotta mixture and smooth the surface with a spatula.
11. 11
    Garnish the top with whole sage leaves and drizzle a little olive oil over the top, especially over the sage leaves.
12. 12
    Place on a baking sheet and bake in the preheated oven for 45 minutes to an hour, until firm and golden.
13. 13
    Leave to cool for about ten minutes, then transfer to a serving plate.
14. 14
    Serve warm or cold.