TANGERINE-TOPPED CHEESECAKE

Serves: 16

About 3 tbsp (45 mL) cookie or bread crumbs

1 cup (250 mL) sugar

2 to 3 tangerines (or 2 or 3 lemons or 2 oranges)

1 1/2 lb (680 g) cream cheese, cut into chunks

1/2 tsp (2.5 mL) fine sea salt 2 lb (907 g) whole-milk ricotta

1/4 cup (60 mL) cornstarch

3 large eggs

2 tsp (10 mL) pure vanilla extract

1/2 to 1 tsp (2.5 to 5 mL) pure orange extract or oil (optional) 1. Centre a rack in the oven and preheat to 325 F (160 C). Butter a 10-inch (25-cm) springform pan, dust it with the cookie or bread crumbs and knock out the excess. Set the pan on a baking sheet.

2. Put sugar in the bowl or in a very large bowl if you’re using a hand mixer. Grate the tangerine zest (to taste) over the sugar and use fingers to mix until the sugar is moist and very fragrant.

3. If you are going to serve the tangerines or oranges with the cake, wrap them in plastic wrap and refrigerate until needed. If you’re using a stand mixer, fit it with the paddle attachment. 4. Add cream cheese and salt to the bowl. Beat on medium speed, scraping bowl, for 4 minutes.

5. Spoon in the ricotta and beat and scrape for another 4 minutes. Turn off the mixer, add the cornstarch and then mix on low speed to incorporate it.

6. One by one, add the eggs, mixing on medium speed for 1 minute after each egg goes in. Beat in the vanilla extract and orange extract if you’re using it. Scrape the batter into the pan and swivel the pan to level it.

7. Bake the cake for 90 minutes without opening the oven door. The cake may crack, but that’s normal. Turn the oven off and open the door a little — prop it open with a wooden spoon, if necessary — and let the cake rest in the oven for 1 hour.

8. Transfer the cake to a rack and let it cool to room temperature, then refrigerate for at least 8 hours, or, better, overnight.

9. When you’re ready to serve the cake, run a table knife between the cake and the sides of the pan and remove the springform ring. 10. If you are serving with tangerines or oranges, working with one at a time, stand the fruit up on a cutting board and, using a sharp knife, slice away the rind and white pith, cutting so that you remove a thin layer of the fruit as well; it’s important to expose the fruit. 11. Now, working over a bowl, cut between the fruit and the membranes to release the segments; remove any seeds. Squeeze the membranes to release whatever juice remains and stir it into the fruit. If not using immediately, cover and refrigerate until needed (they’ll be fine for up to 6 hours).

12. Use a long knife to cut the cake, running the blade under hot water and wiping it dry between cuts. If you’re using the tangerines, either spoon some fruit and juice over each slice or pass the fruit at the table.

Note: The cake must be refrigerated for at least 8 hours or overnight.