Orange-Scented Baked Ricotta Cheesecake

“A recipe from Belinda Jeffery found in an old Womens Day magazine. She suggests serving with fruit. For a gluten-free version, use a purchased blended gluten-free flour in place of the wheat flour. Recipe states it is taken from Belinda Jeffery's "The Country Cookbook". FOr gluten-free be sure to use gf flour and icing sugar (CSR icing sugar is gluten-free in Australia)”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 baked cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  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.

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