Orange Scented Cheesecake Baked In Crispy Filo Recipes

ORANGE-SCENTED BAKED RICOTTA CHEESECAKE

Steps:

• Preheat oven to slow - 150°C (suggested as 140°C if you are using a dark non-stick tin).
• Line base and side of a 23cm spring-form cake tine with lightly buttered baking paper.
• Put ricotta into a large food processor and whiz until the ricotta is a smooth as possible.
• Add cream, sugar, flour and salt. Process for 10 seconds or so, then add the zest, orange liqueur and vanilla extract. Briefly whiz again.
• 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.
• Scrape mixture into the tin and shake gently to level surface. Sprinkle almonds over the top.
• 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.
• Transfer to a rack and leave to cool in the tin. It will sink a little.
• Cheesecake is best served warm or at room temperature.
• 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.
• Dust lightly with icing sugar (confectioners sugar) and serve with cream and some fresh fruit.
• Store left-overs in the fridge, but warm them gently before serving.