This beautiful Donna Hay baked ricotta cheesecake with moscato figs can be served for afternoon tea or dessert with friends, paired of course with a bottle of our Pig & d’Pooch Moscato.

Prep time Cook time Fig & Moscato
30 mins 1 h 10 mins 2 mins


  • 350g ricotta
  • 500g cream cheese
  • 1 cup caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tbls finely grated lemon rind
  • 6 green figs
  • ½ cup (125mL) moscato

Ricotta Cheesecake with Moscato figs on a table with glasses of moscato

Image credit: Donna Hay


Step 1:

Preheat oven to 160°C. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until the sugar is dissolved. Gradually add the eggs, beating well after each addition. Add the vanilla and lemon rind and beat until well combined.


Step 2:

Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 1 hour 10 minutes or until firm to touch. Remove cheesecake from dish and allow to cool in the tin. Place the figs and moscato in a bowl and toss to coat. Remove cheesecake from tin and spoon over figs to serve.

Serves 6–8

Holm Oak Moscato Society Wine Club

Want to know more about Moscato?  Read our blog

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