Combination of almonds, orange and ricotta makes this cheesecake different
from any other cheesecake.
Very nice kind of cheesecake.
Very light, not too sweet,
Beautiful mix of almonds, orange and ricotta flavours.
Use a fluted ring cake tin of 20cm ( 8inch)
Method
Preheat the oven to 180ºC (350F).
Use a round cake tin, butter the tin and dust it with flour, or line the cake tin with baking paper.
Using a standing mixer with a flat beater attachment cream the butter together with 140g (1 ½ cup) of sugar. In about 10 minutes the butter will be creamy and fluffy.
In a separate bowl prepare: eggs, slightly beaten. In a second bowl stir together ricotta, orange zest and orange extract. In a third bowl mix the almond meal, flour and baking powder together.
Add gradually to the butter the egg yolks, ricotta mix and almond-flour mix.
Beat the egg whites with a pinch of salt to soft peaks, then gradually add 100g (½ cup) of sugar. Beat it till firm peaks develop.
Fold the egg whites into the cake mix with a spatula.
Transfer the cake mix into the cake tin, sprinkle with almond flakes.
Bake it for about 40-45 minutes or until nice and brown. Check the cake with a skewer, insert it in the center of the cake, it should come out clean.
Let it cool. Dust with icing sugar before serving.
Ingredients
- 120g unsalted butter at room temperature, plus extra for greasing the tin
- 240g caster sugar (2 cups)
- 1 teaspoon of orange extract
- zest form 3 oranges
- 4 eggs, room temperature, whites and yolks separated
- pinch of salt
- 1 ½ cup of almond meal
- 1 cup of flour
- 1 ½ teaspoon baking powder
- 250g ricotta
- flaked almonds
- icing sugar for dusting