quinta-feira, 21 de agosto de 2014

Baked Sicilian Ricotta Cheesecake

Baked Sicilian Ricotta Cheesecake






500g fresh ricotta cheese
150g caster sugar
5 eggs- seperated
3 Tablespoons of plain flour
1 teaspoon of cinnamon
2 teaspoons of orange blossom water
Grated zest of 1/2 a lemon
75g (1/3 cup) diced candied orange and lemon peel

Method:
Preheat oven to 160 degrees. Butter a 22-24cm round springform cake tin and line with baking paper.
In a food processor process ricotta cheese, sugar, egg yolks, orange blossom water and lemon zest.
In a seperate bowl beat egg whites until they are white and stiff.
Fold cheese mix into egg whites along with flour, cinnamon and the candied diced peel.
Tip cake mix into prepared tin and bake for 50 minutes.
Serve warm or cold with a dusting of icing sugar.





  

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