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Sicilian-style baked cheesecake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulgent baked cheesecake infused with zesty orange and rich chocolate for a decadent jaffa twist.
Ingredients:
  • 130g plain sponge cake, chopped
  • 1kg low fat fresh ricotta
  • 220g caster sugar
  • 4 eggs
  • 1 orange, rind finely grated, juiced
  • 50g dark chocolate, coarsely grated
  • Icing sugar, to dust
Instructions:
  • Preheat oven to 180°C. Line a 22cm springform pan with non-stick baking paper. Spread the sponge cake evenly over the base.
  • Using an electric beater, whip ricotta and sugar until smooth. Add eggs, orange rind, and orange juice. Gentry fold in the chocolate until fully combined.
  • Pour the mixture into the pan and level the surface. Gently tap the pan on the counter to release any air bubbles. Bake until golden and nearly firm, approximately 1 hour. Let it cool slightly in the oven with the door cracked for 1 hour. Chill in the refrigerator for 3-4 hours or overnight. Dust with icing sugar before serving.

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