Sweet Onion And Ricotta Cheesecake With Cranberries And Sage

• 2 pounds ricotta cheese fresh
• 8 x sage leaves whole fresh,to garnish (optional)
• 55 grams cracker crumbs finely crushed
• 150 grams cranberries fresh or frozen
• 1 x salt
• 6 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly grated
• 4 x eggs beaten
• 10 x sage leaves fresh,coarsely chopped
• 4 cloves garlic chopped
• 350 grams onions chopped
• 3 tablespoons olive oil plus extra for greasing and drizzling
• 4 ounce ricotta cheese fresh
• 8 x sage leaves whole fresh,to garnish (optional)

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

ricotta cheese, sage, cranberries, salt, parmesan, eggs, sage, garlic, onions, olive oil, ricotta cheese, sage

Taken from recipeland.com/recipe/v/sweet-onion-ricotta-cheesecake--47888 (may not work)