Honey-baked ricotta with roasted red grapes

Adam Liaw
Honey-baked ricotta with roasted red grapes.
Honey-baked ricotta with roasted red grapes. Photo: William Meppem

Think of this as a baked cheesecake without the hassle. The natural sweetness of honey and grapes makes for a perfect end to a meal.


375g ricotta

200ml thickened cream

¼ cup castor sugar

¼ cup honey, plus extra to drizzle

2 tbsp plain flour

2 eggs

Roasted red grapes

3 cups seedless red grapes

2 tbsp red wine vinegar

2 tbsp melted butter

1 tbsp castor sugar


1. Heat your oven to 180C (160C fan-forced). Beat the ricotta, cream, castor sugar, honey, flour and eggs until smooth. Pour into a lined 1-litre loaf tin and bake until golden and set in the centre, about 20-30 minutes. Set aside to cool for 20 minutes, then turn out of the tin.

2. Increase the heat of your oven to 220C (200C fan-forced). Combine the grapes with the vinegar, butter and sugar and spread in a single layer on a lined baking sheet. Bake until the grapes start to burst but still remain juicy, about 8 minutes. Pour the grapes over the ricotta, drizzle with extra honey and then slice to serve.

Also try: Adam Liaw's fried eggplant salad with sesame dressing

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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