SI­CIL­IAN RI­COTTA CHEESE­CAKE WITH BLOOD OR­ANGE SAUCE

Better Homes and Gardens (Australia) - - Food In A Flash -

Creamy and del­i­cate, you’ll be­come ad­dicted to this Si­cil­ian cheese­cake and its sweet syrup.

Prepa­ra­tion time 30 mins plus 1 hour chill­ing Cook­ing time 40 mins Serves 12

125g un­salted but­ter, soft­ened

400g caster sugar

4 free-range eggs

1/2 cup pure cream

2 cups plain flour

1 tsp baking pow­der 250g block cream cheese, soft­ened

2 tsp vanilla paste

Finely grated zest of 2 lemons

700g full-cream fresh ri­cotta

2 cups blood or­ange juice

Sifted ic­ing sugar and dou­ble

cream, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C con­ven­tional) and grease a 22cm cake tin. Put a pizza stone on the cen­tre shelf of the oven.

STEP 2 Com­bine soft­ened but­ter and 100g caster sugar in the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment. Beat on medium speed for 5 min­utes un­til light and fluffy. Beat in one egg, then half the cream, un­til mix­ture is smooth.

STEP 3 Sift flour and baking pow­der to­gether onto a piece of baking pa­per, then fold lightly into creamed mix­ture un­til smooth. Cover bowl with plas­tic wrap and chill for 1 hour. Di­vide into 3 equal pieces. Roll one out to a round large enough to line base of cake tin. Ease into tin. Roll a sec­ond piece to a 7 x 70cm wide strip and press onto the sides of the cake tin

(if pre­ferred, cut this into smaller pieces and press them to­gether when lin­ing tin). Chill un­til firm.

STEP 4 Put cream cheese, an­other 100g caster sugar, vanilla paste and lemon zest in the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment. Beat on medium speed for 3 min­utes, un­til light. Add re­main­ing eggs and ri­cotta, then beat on medium for a fur­ther 5 min­utes un­til smooth and well com­bined. Fold in re­main­ing cream.

STEP 5 Spoon mix­ture into pas­try shell. Roll out re­main­ing piece of pas­try to a disc and lay over the top, pinch­ing the edges to­gether to seal. Bake on hot pizza stone for 35-40 min­utes, un­til pas­try is deep golden. Cool com­pletely.

STEP 6 Put re­main­ing caster sugar in a medium saucepan over high heat. Cook un­til pale caramel forms, swirling pan oc­ca­sion­ally. Care­fully pour in the blood or­ange juice. Re­duce heat to low, then simmer mix­ture, with­out stir­ring, for sev­eral min­utes un­til thick and syrupy.

STEP 7 When ready to serve, sprin­kle cheese­cake gen­er­ously with ic­ing sugar. Serve in wedges driz­zled with blood or­ange syrup and ac­com­pa­nied with dou­ble cream.

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