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Italian-style ricotta cheesecake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Impress guests with this creamy Italian cheesecake topped with candied citrus slices at your next dinner party!
Ingredients:
  • 375g smooth ricotta
  • 120g creme fraiche
  • 2 Free Range Eggs
  • 220.00g caster sugar
  • 35g hazelnuts
  • 35g almond
  • 80g dark chocolate, finely chopped
  • 55g mixed peel
  • 1 tsp finely grated orange rind
  • 40.00 ml brandy (optional)
  • Whipped cream, to serve (optional)
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 10.00 gm chilled water
  • 1 orange, thinly sliced
  • 1 mandarin, thinly sliced
  • 1 orange, zested
Instructions:
  • In a food processor, blend flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Transfer the dough onto a lightly floured surface and shape into a disc. Wrap it with plastic wrap and refrigerate for 30 minutes.
  • Flatten the pastry on a lightly floured surface into a 3mm-thick disc. Gently line a 22cm round fluted tart tin with removable base with the pastry, trimming any extra. Chill in the fridge for 30 minutes to rest.
  • Preheat your oven to 200°C. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes, then remove the paper and weights or rice. Continue baking for 8-10 minutes until golden brown. Lower the oven temperature to 180°C.
  • In a bowl, mix ricotta, crème fraîche, eggs, and sugar. Add hazelnuts, almonds, chocolate, mixed peel, orange rind, cinnamon, and brandy (if desired). Stir well. Fill the pastry case, smooth the top, and place it on a baking tray. Bake for 25-30 mins until the filling is just set. Let it cool, then chill in the fridge.
  • For the candied citrus slices, combine sugar and 1 cup (250ml) water in a large frying pan over low heat until sugar dissolves, about 2 mins. Add orange and mandarin slices and cook for 30 mins until rind is translucent, turning occasionally. Transfer to a plate, stir in orange zest into the syrup, and cook for 5 more mins until liquid reduces by half. Allow to cool completely.
  • Place the cheesecake onto a beautiful serving plate. If desired, add a dollop of cream and citrus slices on top. Finish by drizzling with syrup.

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