Orange-Scented Baked Ricotta Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement