Orange ricotta cheesecake


Ingredients 20
Servings 8
Time

Ingredients

  • PASTRY
  • 240
    g
    cake flour
  • 15
    ml
    ground almonds
  • 160
    g
    butter, chilled and cubed
  • 3
    jumbo egg yolks
  • 60
    ml
    castor sugar
  • 30
    ml
    dry sherry or orange juice
  • 5
    ml
    grated orange peel
  • 2
    ml
    salt, almond and vanilla essence
  • FILLING
  • 4
    jumbo egg yolks
  • 160
    g
    sugar
  • 45
    ml
    finely grated orange peel
  • 30
    ml
    orange liqueur (optional)
  • 1
    kg
    ricotta or cottage cheese, rubbed through a sieve
  • 15
    ml
    cake flour
  • 2
    ml
    salt
  • 5
    ml
    vanilla essence
  • 250
    ml
    cream, whipped until soft peaks form
  • 2
    egg whites
 

Method

 
1. PASTRY: Place ingredients into a food processor fitted with a steel blade. Process until mixture forms a ball. Remove and chill for 30 minutes. Break off small pieces and press into a 25 cm diameter springform cake pan. 2. FILLING: Whisk egg yolks and sugar until thick and creamy using a hand-held whisk, or a food processor, or blender. 3. In a large mixing bowl, mix orange peel, liqueur, cheese, cake flour, salt and vanilla. Stir in egg yolk mixture. Fold in cream. 4. Whisk egg whites until soft peaks form, then fold in thoroughly, using a spatula. Spoon into pastry case. 5. Bake at 160 ºC, low down in the oven, for 1 1/2 to 1 3/4 hours, or until filling firms and crust is golden.
 

Read more on: bake  |  dairy
 

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