Orange-Scented Baked Ricotta Cheesecake

"A recipe from Belinda Jeffery found in an old Womens Day magazine. She suggests serving with fruit. For a gluten-free version, use a purchased blended gluten-free flour in place of the wheat flour. Recipe states it is taken from Belinda Jeffery's "The Country Cookbook". FOr gluten-free be sure to use gf flour and icing sugar (CSR icing sugar is gluten-free in Australia)"
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 baked cheesecake
Serves:
12
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ingredients

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directions

  • Preheat oven to slow - 150°C (suggested as 140°C if you are using a dark non-stick tin).
  • Line base and side of a 23cm spring-form cake tine with lightly buttered baking paper.
  • Put ricotta into a large food processor and whiz until the ricotta is a smooth as possible.
  • Add cream, sugar, flour and salt. Process for 10 seconds or so, then add the zest, orange liqueur and vanilla extract. Briefly whiz again.
  • Break eggs into a jug and then, with food processor going, slowly pour them through the feed tube. WHiz for 30-40 seconds, stopping and scraping down the sides occassioanlly, until smooth and creamy.
  • Scrape mixture into the tin and shake gently to level surface. Sprinkle almonds over the top.
  • Bake about 1 hour or until it is golden and feels set when you lightly rest the palm of your hand on the surface and gently wobble it.
  • Transfer to a rack and leave to cool in the tin. It will sink a little.
  • Cheesecake is best served warm or at room temperature.
  • Remove sides of tin and invert onto a plate. Sit a serving platter on top and invert the cake again, so that it's almond side up.
  • Dust lightly with icing sugar (confectioners sugar) and serve with cream and some fresh fruit.
  • Store left-overs in the fridge, but warm them gently before serving.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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