Orange-Scented Baked Ricotta Cheesecake
- Ready In:
- 1hr 15mins
1 baked cheesecake
- 900 g ricotta cheese
- 100 ml cream
- 2⁄3 cup caster sugar (150g)
- 1⁄3 cup plain flour or 1/3 cup gluten-free blended flour
- 1⁄4 teaspoon salt
- 3 teaspoons orange zest, finely grated
- 1⁄4 cup orange liqueur (60ml)
- 2 teaspoons vanilla extract
- 6 eggs
- 40 g sliced almonds, very lightly roasted
- icing sugar, for dusting
- 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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