Orange-scented Baked Ricotta Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 1 preheat oven to slow - 150°c (suggested as 140°c if you are using a dark non-stick tin).
• 2 line base and side of a 23cm spring-form cake tine with lightly buttered baking paper.
• 3 put ricotta into a large food processor and whiz until the ricotta is a smooth as possible.
• 4 add cream, sugar, flour and salt. process for 10 seconds or so, then add the zest, orange liqueur and vanilla extract. briefly whiz again.
• 5 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.
• 6 scrape mixture into the tin and shake gently to level surface. sprinkle almonds over the top.
• 7 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.
• 8 transfer to a rack and leave to cool in the tin. it will sink a little.
• 9 cheesecake is best served warm or at room temperature.
• 10 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.
• 11 dust lightly with icing sugar (confectioners sugar) and serve with cream and some fresh fruit.
• 12 store left-overs in the fridge, but warm them gently before serving.