Prep 10 mins
Cook 25 mins
This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock. http://bit.ly/hl2gHq
- 21 ounces ricotta cheese (preferably unsalted) or 21 ounces cream cheese (preferably unsalted) or 21 ounces mild goat cheese, softened (preferably unsalted)
- 5 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons quick oats or 3 tablespoons fine semolina or 3 tablespoons whole wheat pastry flour
- 1 large pinch sea salt
- 1⁄2 cup superfine sugar
- 2 eggs, lightly beaten
- 2 small oranges, zest of, finely grated
- 1 tablespoon fresh squeezed orange juice
- 3 tablespoons raisins (optional)
- Preheat oven to 325°F Generously butter a 9" springform pan.
- Using a wooden spoon, stand mixer with paddle attachment or food processor, beat cheese until soft and smooth. Add melted butter, grain product (oats, semolina or flour), salt, sugar, eggs, orange zest and orange juice. Add raisins, if using (if using a food processor, fold them in by hand).
- Pour mixture into prepared pan. Bake in preheated oven until just barely set and still wobbly in the center, about 25 minutes.
- Serve hot, warm or at room temperature. Serve with fresh fruit, fruit compote, jam, yogurt or sour cream, or any combination thereof. For dessert, dust with confectioner's sugar and serve with whipped cream.